Shrimp & Corn Chowder

• 1/4 cup green onion, chopped
• 1 large garlic clove, minced
• 1/8 tablespoon cayenne pepper
• 1 tablespoon real butter, melted
• 2 (10 1/2 ounce) cans campbell's cream of potato soup
• 1 (3 ounce) package cream cheese, softened
• 2 cups approx. whole milk (1 1/2 soup cans)
• 1 (14 1/2 ounce) can golden whole kernel corn, undrained
• 2 cups frozen cleaned raw shrimp
• 1/8 cup flat leaf parsley, chopped
• 1 dash frank's hot sauce
• 1/8 teaspoon salt
• pepper, to taste
• grated parmesan cheese, for garnish

1. In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
2. Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
3. Add shrimp and corn. Season with salt and pepper and stir.
4. Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally.
5. Garnish with grated, fresh parmesan cheese.

green onion, garlic, cayenne pepper, butter, campbells cream, cream cheese, milk, golden whole kernel corn, shrimp, flat leaf parsley, hot sauce, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/shrimp-corn-chowder-128546 (may not work)