Cooking 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.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
• 1.5 cups half and half
• 2 cups frozen whole kernel corn
• 2 tablespoons sun-dried tomatoescut into strips
• 12 ounces small or medium peeled and deveined cooked shrimp(about 1 cup)
• 2 tablespoons chopped fresh chives
• 0.125 teaspoon ground black pepperor cayenne pepper