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.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup1.5 cups half and half2 cups frozen whole kernel corn2 tablespoons sun-dried tomatoescut into strips12 ounces small or medium peeled and deveined cooked shrimp(about 1 cup)2 tablespoons chopped fresh chives0.125 teaspoon ground black pepperor cayenne pepper
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