What You'll Need
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1 1/2 cups half and half
2 cups frozen whole kernel corn
2 tablespoons sun-dried tomatoes cut into strips
12 ounces small or medium peeled and deveined cooked shrimp (about 1 cup)
2 tablespoons chopped fresh chives
1/8 teaspoon ground black pepper or 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.