Corn and Shrimp Chowder

Corn and *Shrimp Chowder

My Mimi actually taught me this recipe last winter. She adds a touch of Cajun spice though...

This recipe is SO quick and SO easy to prepare for a cold day! Even Billy loves it, and he is hard to please.

*Don't like shrimp? No problem, He said its even great without the shrimp! Or you could try boiled shredded chicken.

1 tbsp butter

1/4 cup chopped green onions

2 clove garlic

pepper to taste

2 cans cream of potato, undiluted

2 cups milk

1 pkg. 3 oz. cream cheese

1 can (8 3/4 oz) corn, undrained

1.5 lbs peeled and diveined shrimp

Melt butter in large dutch over, add onion, garlic and pepper. Saute until tender. Stir in soup, milk, cream cheese and corn. Bring to boil stirring occasionally. Add shrimp, then cover and reduce heat, cook for 5-7 minutes. Serve hot, with crackers or alone.

This soup can easily be made ahead, then refrigerated for up to 2 days or frozen up to 1 month. Just add the shrimp during the last few minutes or reheating.