Subject: Shrimp & Corn Chowder with Sun-Dried Tomatoes
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 10 2003 - 02:26:54 EDT
Treat the family and the cook to an easy but memorable dinner tonight.
Count on Campbell's(R) for dinner that's on the table in no time, with
compliments to the cook!
Shrimp & Corn Chowder with Sun-Dried Tomatoes
from Campbell's Kitchen
Prep/Cook Time: 20 min.
1 can Campbell's(R) Cream of Potato Soup
1 1/2 cups half-and-half
2 cups whole kernel corn
2 tbsp. sun-dried tomatoes cut in strips
1 cup small OR medium cooked shrimp
2 tbsp. chopped fresh chives
Black pepper OR cayenne pepper to taste
Directions:
MIX soup, half-and-half, corn and tomatoes in saucepan. Heat to a boil.
COOK over low heat 10 min. Stir in shrimp and chives and heat through.
Season with pepper. Serves 4.
For a lighter version, use skim milk instead of half-and-half.
Kitchen Clip:
Serve this hearty and elegant chowder with a loaf of crusty French
bread, and accompany with a green salad tossed with vinaigrette. Any
leftovers? They're great serve chilled--or think about serving this
creamy soup again this summer as a chilled main course. Top with crunchy
croutons.
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