Dinner: 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

1 can Campbell's® Condensed Cream of Potato Soup
1 1/2 c. half-and-half
2 c. whole kernel corn
2 tbsp. sun-dried tomatoes
1 c. shrimp
2 tbsp. chives
ground black pepper
cayenne pepper

Instructions

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.
Tip: For a lighter version, use skim milk instead of the half-and-half. Vitamin A 10%DV, Vitamin C 6%DV, Calcium 12%DV, Iron 12%DV

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