Campbell's Shrimp and Corn Chowder with Sundried Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Campbell's Shrimp and Corn Chowder with Sundried Tomatoes calories by ingredient
Introduction
I got this recipe from the campbell's soup site and it is super easy and really yummy! I got this recipe from the campbell's soup site and it is super easy and really yummy!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 chopped
Salt and Pepper, to taste
Directions
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.