Campbell's Shrimp and Corn Chowder With Sun-Dried Tomatoes

• 1 (10 1/2 ounce) can reduced-fat cream of potato soup
• 1 12 cups half-and-half
• 2 cups whole kernel corn (canned would be fine)
• 2 tablespoons sun-dried tomatoes, cut into pieces
• 1 cup cooked shrimp, small works best
• 2 tablespoons fresh chives, chopped
• ground black pepper, to taste (or cayenne, your choice)

1. Mix soup, half-and-half, corn and tomatoes in saucepan.
2. Heat to a boil.
3. Cook over low heat 10 minute Stir in shrimp and chives and heat through.
4. Season with pepper.

cream of potato soup, whole kernel corn, tomatoes, shrimp, fresh chives, ground black pepper

Taken from www.food.com/recipe/campbells-shrimp-and-corn-chowder-with-sun-dried-tomatoes-365694 (may not work)