Shrimp and Corn Chowder with Sun-Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Creamy potato soup is dressed up with shrimp, corn, sweet dried tomatoes and light cream. Seasoned with cayenne and garnished with chives, this chowder is dressy enough for company, easy enough for a week night. Ingredients:
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 |
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.
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