Shrimp and Corn Chowder

Ingredients
1 jar (11 to 16 ounces) corn and black bean salsa, mild or medium heat
1 can (15.25 ounces) corn kernels, drained
1 can (14.5 ounces) chicken broth
1/2 teaspoon dried Italian herb seasoning
1 pound medium-size shrimp, peeled and cleaned (about 3/4 pound cleaned shrimp)
3 tablespoons instant mashed potato flakes

Directions
1. In 3-quart saucepan, combine salsa, corn, chicken broth and Italian
seasoning. Bring to simmering over medium-high heat.

2. Stir in shrimp and potato flakes; simmer until shrimp are firm and
broth is slightly thickened, 1 to 2 minutes. Makes 4 servings.