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Shrimp & Corn Chowder with Sun-Dried Tomatoes

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Shrimp & Corn Chowder with Sun-Dried Tomatoes

Shrimp & Corn Chowder with Sun-Dried Tomatoes
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total prep 285 calories/serving
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.


  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
  • 1 1/2 cup half-and-half
  • 2 cup whole kernel corn
  • 2 tablespoon sun-dried tomatoes cut into strips
  • 1 cup small or medium peeled and deveined cooked shrimp
  • 2 tablespoon chopped fresh chives
  • ground black pepper
  • cayenne pepper


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