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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/3 cups each)
Shrimp & Corn Chowder with Sun-Dried Tomatoes
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.
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Serves: 4 servings (about 1 1/3 cups each)
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
1 1/2 cups half-and-half
2 cups whole kernel corn
2 tablespoons sun-dried tomatoes cut into strips
1 cup small or medium peeled and deveined cooked shrimp
2 tablespoons chopped fresh chives
cayenne pepper or ground black 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.



Notes:
Nutritional Values per Serving using Campbell's Cream of Potato Soup: Calories 285, Total Fat 13g, Saturated Fat 7g, Cholesterol 105mg, Sodium 645mg, Total Carbohydrate 31g, Dietary Fiber 3g, Protein 14g, Vitamin A 13%DV, Vitamin C 14%DV, Calcium 12%DV, Iron 10%DV

Tips:
Tip: For a lighter version, use skim milk instead of the half-and-half.



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