Shrimp & Corn Chowder with Sun-Dried Tomatoes
Creamy potato soup is dressed up with shrimp, corn and sun-dried tomatoes. This chowder is dressy enough for company, but easy enough for weeknights too.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1.5 cups half and half
2 cups frozen whole kernel corn
2 tablespoons sun-dried tomatoescut into strips
12 ounces small or medium peeled and deveined cooked shrimp(about 1 cup)
2 tablespoons chopped fresh chives
0.125 teaspoon ground black pepperor cayenne pepper
1.5 cups half and half
2 cups frozen whole kernel corn
2 tablespoons sun-dried tomatoescut into strips
12 ounces small or medium peeled and deveined cooked shrimp(about 1 cup)
2 tablespoons chopped fresh chives
0.125 teaspoon ground black pepperor cayenne pepper
Instructions
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.
Stir in the shrimp and chives and cook until the mixture is hot and bubbling. Season with the black pepper.
Stir in the shrimp and chives and cook until the mixture is hot and bubbling. Season with the black pepper.
Shrimp & Corn Chowder with Sun-Dried Tomatoes
Creamy potato soup is dressed up with shrimp, corn and sun-dried tomatoes. This chowder is dressy enough for company, but easy enough for weeknights too.
Directions
Print
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.Stir in the shrimp and chives and cook until the mixture is hot and bubbling. Season with the black pepper.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup1.5 cups half and half2 cups frozen whole kernel corn2 tablespoons sun-dried tomatoescut into strips12 ounces small or medium peeled and deveined cooked shrimp(about 1 cup)2 tablespoons chopped fresh chives0.125 teaspoon ground black pepperor cayenne pepper
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