Shrimp & Corn Chowder with Sun-Dried Tomatoes

Creamy potato soup is dressed up with shrimp, corn and sun-dried tomatoes.  This chowder is dressy enough for company, but easy enough for weeknights too.

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.

Ingredients

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1.5 cups half and half
2 cups frozen whole kernel corn
2 tablespoons sun-dried tomatoescut into strips
12 ounces small or medium peeled and deveined cooked shrimp(about 1 cup)
2 tablespoons chopped fresh chives
0.125 teaspoon ground black pepperor cayenne pepper

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