Shrimp & Corn Chowder with Sun Dried Tomatoes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from Campbell's Kitchen slightly modified by me. Quick easy busy day lunch, seve with a small green salad and crusty roll Ingredients:
1 can campbell cream of potato soup |
1 1/2 cups half-and-half cream (i use 2% milk) |
2 cups whole kernel corn (fresh or canned) |
3 tablespoons sun-dried tomatoes packed in oil, drained,cut into 1/8 inch strips |
1 1/4 cups small shrimp, cooked |
2 tablespoons fresh chives or 2 tablespoons basil |
salt & pepper |
Directions:
1. Mix together Cream (milk), corn,& tomatoes in a saucepan and bring to a boil Cook over low heat for 10 minutes.
2. Stir in shrimp, heat through.
3. Season with Salt& Pepper.
4. Sprinkle on the chives (basil).
5. Serve.
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