Shrimp & Corn Chowder with Sun Dried Tomatoes

This recipe is from Campbell's Kitchen slightly modified by me. Quick easy busy day lunch, seve with a small green salad and crusty roll

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  can  campbell  cream of potato soup
• 1 1⁄2 cups half-and-half cream (I use 2% milk)
• 2  cups whole kernel corn (fresh or canned)
• 3  tablespoons sun-dried tomatoes packed in oil, drained,cut into 1/8 inch strips
• 1 1⁄4 cups small shrimp, cooked
• 2  tablespoons fresh chives or 2  tablespoons basil
•  salt & pepper

Directions

1. Mix together Cream (milk), corn,& tomatoes in a saucepan and bring to a boil Cook over low heat for 10 minutes.
2. Stir in shrimp, heat through.
3. Season with Salt& Pepper.
4. Sprinkle on the chives (basil).
5. Serve.