Shrimp and Corn Chowder with Sun-Dried Tomatoes

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Recipe intro

This recipe for shrimp and corn chowder with sun-dried tomatoes is a delightful combination of flavors and textures. The succulent shrimp, sweet corn, and tangy sun-dried tomatoes create a harmonious blend in a creamy base. This hearty soup is perfect for chilly evenings or as a comforting meal option. With its simple preparation and rich taste, it is sure to become a favorite among seafood lovers.

Keywords: shrimp, corn chowder, sun-dried tomatoes, recipe, creamy.

shrimp and corn chowder with sun dried tomatoes recipe details

Shrimp and corn chowder with sun dried tomatoes recipe, recipe Rating: 4.8
Number of votes:128

Creamy potato soup is dressed up with shrimp, corn, sweet dried tomatoes and light cream. Seasoned with cayenne and garnished with chives, this chowder is dressy enough for company, easy enough for a week night.
Ready in: 30 mins

Ingredients

Serves: 4

• 1 (10.75 ounce) can Campbell’s(R) Condensed Cream of Potato Soup
• 1 1/2 cups half-and-half
• 2 cups whole kernel corn
• 2 tablespoons sun-dried tomatoes cut into strips
• 1 cup small or medium peeled and deveined cooked shrimp
• 2 tablespoons chopped fresh chives
• 1 pinch ground black pepper

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Heat the soup, half-and-half, corn and tomatoes in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 10 minutes.
2. Stir in the shrimp and chives and cook until the mixture is hot and bubbling. Season with the black pepper.

Tip: For a lighter version, use skim milk instead of the half-and-half.