Tuesday, December 7, 2010

Shrimp & Corn Chowder

When the temperatures drop, that cues my mouth to crave deluxe comfort foods. Enter: Campbell's Recipe for Shrimp & Corn Chowder with Sun-Dried Tomatoes. I made this last night and doubled the recipe...for good measure of course.


  • 1 can Cream of Potato Soup
  • 1 1/2 C Half-and-Half
  • 2 C Whole Kernel Corn
  • 2 Tbsp Sun-dried Tomatoes, cut into strips
  • 1 C Small Shrimp, cooked & tails off
  • 2 Tbsp Green Onions, chopped {original recipe calls for chives}
  • Black Pepper to taste
  1. Heat soup, half-and-half, corn and tomatoes in a 2 Q saucepan over medium heat to a boil. Reduce heat to low.
  2. Cover & cook for 10 min.
  3. Stir in shrimp and onions.
  4. Season with pepper.


Rachel said...

Yumm! I love any kind of corn chowder. :o)

{Amanda} said...

Omigoodness, this stuff is the bomb too =) I highly recommend giving it a try!