Shrimp And Corn Chowder - cooking recipe

Ingredients

2 cans golden corn soup
2 soup cans full of milk
1 (16 oz.) can potatoes, drained and chopped
1/4 c. sliced scallions
1/2 lb. cooked salad shrimp

Preparation

Mix soup and milk in 4-quart saucepan.
Stir in potatoes. Bring to a boil, stirring occasionally.
Reduce heat and simmer, uncovered for 10 minutes.
Add scallions and cook 1 minute. Remove from heat and stir in cooked shrimp.