Shrimp & Corn Chowder

When the temperatures drop, that cues my mouth to crave deluxe comfort foods. Enter: Campbell's Recipe for Shrimp & Corn Chowder with Sun-Dried Tomatoes. I made this last night and doubled the recipe...for good measure of course.

YUMMMY

• 1 can Cream of Potato Soup
• 1 1/2 C Half-and-Half
• 2 C Whole Kernel Corn
• 2 Tbsp Sun-dried Tomatoes, cut into strips
• 1 C Small Shrimp, cooked & tails off
• 2 Tbsp Green Onions, chopped {original recipe calls for chives}
• Black Pepper to taste

1. Heat soup, half-and-half, corn and tomatoes in a 2 Q saucepan over medium heat to a boil. Reduce heat to low.
2. Cover & cook for 10 min.
3. Stir in shrimp and onions.
4. Season with pepper.