Shrimp and Corn Chowder with Sun-Dried Tomatoes Recipe

Shrimp and Corn Chowder with Sun-Dried Tomatoes Recipe

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
  • 1 1/2 cups half-and-half
  • 2 cups whole kernel corn
  • 2 tablespoons sun-dried tomatoes cut into strips
  • 1 cup small or medium peeled and deveined cooked shrimp
  • 2 tablespoons chopped fresh chives
  • ground black pepper
  1. 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.
  2. Stir in the shrimp and chives and cook until the mixture is hot and bubbling. Season with the black pepper.
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