Shrimp and 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.
Ingredients
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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
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1 1/2 cups half-and-half
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2 cups whole kernel corn
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2 tbsp. sun-dried tomatoes cut into strips
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1 cup small or medium peeled and deveined cooked shrimp
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2 tbsp. chopped fresh chives
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Ground black pepper or cayenne pepper
Directions
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.
Tip:
For a lighter version, use skim milk instead of the half-and-half.
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