Shrimp and Corn Chowder with Sun-Dried Tomatoes

• 1 can Campbell's Condensed Cream of Potato Soup
• 1 1/2 c. half-and-half
• 2 c. whole kernel corn
• 2 tbsp. sun-dried tomatoes
• 1 c. shrimp
• 2 tbsp. chives
• ground black pepper
• cayenne pepper

1. Heat the soup, half-and-half, corn and tomatoes in a 3-quart saucepan over medium heat to a boil.
2. Reduce the heat to low.
3. Cook for 10 minutes.
4. Stir in the shrimp and chives and cook until the mixture is hot and bubbling.
5. Season with the black pepper.
6. Tip: For a lighter version, use skim milk instead of the half-and-half.Vitamin A 10%DV, Vitamin C 6%DV, Calcium 12%DV, Iron 12%DV

campbells condensed cream, whole kernel corn, tomatoes, shrimp, chives, ground black pepper, cayenne pepper

Taken from www.delish.com/recipefinder/shrimp-corn-chowder-sun-dried-tomatoes-recipe-campbells-1109 (may not work)