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Shrimp and Corn Chowder with Sun-Dried Tomatoes

Shrimp and Corn Chowder with Sun-Dried Tomatoes

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Campbell's Kitchen

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 {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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.
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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. My husband and I agreed it could use a little kick. Next time I will add a little cayenne and maybe some crabmeat.


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 might want to consider doubling the recipe if you have several hungry people!


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 it to anyone!!!!