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Shrimp and Corn Chowder with Sun-Dried Tomatoes Recipe

Shrimp and Corn Chowder with Sun-Dried Tomatoes Recipe

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Shrimp and Corn Chowder with Sun-Dried Tomatoes

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Ingredients:

Serving

1 (10.75 oz) can campbell's condensed cream of potato soup
1 1/2 cups half-and-half
2 cups whole kernel corn
2 tbsp sun-dried tomatoes cut into strips
1 cup small or medium peeled and deveined cooked shrimp
2 tbsp chopped fresh chives
ground black pepper

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	225.07 Kcal (942 kJ)
Calories from fat	108.05 Kcal
		% Daily Value*
Total Fat	12.01g	18%
Cholesterol	36.46mg	12%
Sodium	95.63mg	4%
Potassium	391.08mg	8%
Total Carbs	24.13g	8%
Sugars	2.93g	12%
Dietary Fiber	2.48g	10%
Protein	6.34g	13%
Vitamin C	2.5mg	4%
Iron	0.2mg	1%
Calcium	104.5mg	10%

Amount Per 100 g
Calories	129.8 Kcal (543 kJ)
Calories from fat	62.31 Kcal
		% Daily Value*
Total Fat	6.92g	18%
Cholesterol	21.03mg	12%
Sodium	55.15mg	4%
Potassium	225.53mg	8%
Total Carbs	13.92g	8%
Sugars	1.69g	12%
Dietary Fiber	1.43g	10%
Protein	3.65g	13%
Vitamin C	1.4mg	4%
Iron	0.1mg	1%
Calcium	60.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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