Creamy potato soup is dressed up with shrimp, corn and sun-dried tomatoes. This chowder is dressy enough for company, but easy enough for weeknights too.
cost per recipe: $9.90
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
cups half and half
cups frozen whole kernel corn
tablespoons sun-dried tomatoescut into strips
ounces small or medium peeled and deveined cooked shrimp(about 1 cup)
tablespoons chopped fresh chives
teaspoon ground black pepperor cayenne pepper
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.