Wednesday, August 19, 2009

Shrimp & Corn Chowder with Sun-Dried Tomatoes

Now that fall is in the air I like to include soup on our weekly menu. Not only is it nice comfort food, but let's face it, its quick and easy! I am all about that these days. This is a meal you can whip up in just a matter of minutes but it taste so delicious.

  • 2 cans of your favorite Potato Soup
  • 2 cups Milk or for a richer soup Half and Half
  • 3 cups Whole Kernel Corn (can or frozen)
  • 4 tbsp Sun-Dried Tomatoes (strips)
  • 3 tbsp Fresh Chives (chopped)
  • Salt and Pepper (to taste)
  • 2 cups small or medium peeled and deveined cooked shrimp

How To Prepare

  • Heat soup, half & half, corn, chives, seasonings and tomatoes over medium heat to a boil. Reduce the heat to low. Simmer for 15 minutes.
  • Stir in the shrimp and cook until mixture is hot and bubbling. Season with black pepper.

Serve With

  • Garlic Bread or Grilled Cheese

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