A creamy chowder with sweet corn, shrimp, and bursts of sun-dried tomato flavor.
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
Instruction
- 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.
