Shrimp and Corn Chowder with Sun-Dried Tomatoes

Shrimp and Corn Chowder with Sun-Dried Tomatoes

12

"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."

Ingredients

30 m servings 286 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 914 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

12
  1. 14 Ratings

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This is very good. I followed the recipe for the most part. I first sauteed the shrimp in a little oil and garlic. Then added all the other ingredients. I did add some salt, just for my tastes....

We love this. I took it to a potluck 2 years ago and people still talk about it! I use fat-free half-and-half and it was just as good. Perfect just as written, but it does not make a lot so you ...

I just finished making this recipe. It is absolutely wonderful. Next time I'm going to make sourdough bread bowls to put it in. But its easy and I followed the recipe exactly. I would reccomend ...