Shrimp & Corn Chowder with Sun-Dried Tomatoes

Sun-dried tomatoes provide just the right amount of "bite" in this
creamy chowder. It's dinner perfection on a fall evening.

Shrimp & Corn Chowder with Sun-Dried Tomatoes
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 20 min.

1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Potato Soup
1 1/2 cups half-and-half
2 cups whole kernel corn
2 tbsp. sun-dried tomatoes cut into strips
1 cup small or medium peeled and deveined cooked shrimp
2 tbsp. chopped fresh chives
ground black pepper OR cayenne pepper

Directions:
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.
 Tip : For a lighter version, use skim milk instead of the
half-and-half. Serves 4.

Kitchen Clip:
Now that fall is here, fresh corn may not be as readily available.
Frozen corn is a great substitution if fresh ears can't be found.
Received on Mon Oct 19 16:21:33 2009