Shrimp and Corn Chowder with Sun-Dried Tomatoes

1. 1

   Heat the soup, half-and-half, corn and tomatoes in a 3-quart saucepan over medium heat to a boil.

2. 2

   Reduce the heat to low.

3. 3

   Cook for 10 minutes.

4. 4

   Stir in the shrimp and chives and cook until the mixture is hot and bubbling.

5. 5

   Season with the black pepper.

6. 6

   Tip: For a lighter version, use skim milk instead of the half-and-half.Vitamin A 10%DV, Vitamin C 6%DV, Calcium 12%DV, Iron 12%DV

* Per serving · 4 servings · Values may vary.

No additional tips available.