Shrimp & Corn Chowder with Sun-Dried Tomatoes

 

I found this recipe in a Campbell's soup cookbook my Mom got me for Christmas.  Wow is it good!

 

Serves 4

Prep time: 5 min

Cook time: 20 min

 

 

Ingredients:

 

 1 can (10 3/4 ounces) Campbell's Condensed Cream of potato soup

1 1/2 cups half & half

2 cups whole kernel corn, drained.

2 tablespoons sun-dried tomatoes cut in strips

1 cup small or medium cooked shrimp

2 tablespoons chopped fresh chives

 

Directions:

 

1. Heat the soup, half & half, corn and tomatoes in a 2-quart saucepan over medium heat to a boil. Cover and reduce heat to low. Cook for 10 minutes.

 

2. Stir in the shrimp and chives and heat through.

 

3. Season to taste with black pepper.

 

 

That's it! Super easy and so yummy!