Campbell's Shrimp and Corn Chowder with Sundried Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Yellow Sweet Corn, Frozen, 2 cup kernels Milk, nonfat, 1.5 cup Fresh Chives, 2 tbsp chopped Shrimp, small, 8 oz campbell's cream of potato soup, 1 can (10 3/4 oz)Dell Alpe Sundried Tomatoes in Olive Oil, 2 tbsp choppedSalt and Pepper, to taste
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.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDE281.
Stir in the shrimp and chives and cook until the mixture is hot and bubbling. Season with the black pepper.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDE281.
Nutritional Info Amount Per Serving
- Calories: 239.1
- Total Fat: 3.4 g
- Cholesterol: 115.5 mg
- Sodium: 683.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 4.1 g
- Protein: 19.2 g
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