Shrimp & Corn Chowder with Sun Dried Tomatoes

• 1 can campbell cream of potato soup
• 1 12 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 14 cups small shrimp, cooked
• 2 tablespoons fresh chives or 2 tablespoons basil
• salt & pepper

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.

campbell cream, cream, whole kernel corn, tomatoes, shrimp, fresh chives, salt

Taken from www.food.com/recipe/shrimp-corn-chowder-with-sun-dried-tomatoes-69722 (may not work)