Crawfish (Shrimp) And Corn Soup

• 1 lb crawfish or 1 lb fresh shrimp, cleaned
• 4 tablespoons butter
• 1/2 teaspoon garlic powder (or to taste)
• 1 cup chopped green onion
• 1 cup chopped mushroom (optional)
• 8 ounces Philadelphia Cream Cheese
• 2 (10 3/4 ounce) cans cream of potato soup
• 2 (11 ounce) cans white shoepeg corn
• 1 (10 3/4 ounce) can cream of mushroom soup
• 16 ounces half-and-half
• tony cachere's creole seasoning
• Tabasco sauce (to taste)

1. In a large pan, over medium heat, saute onions and mushrooms in butter and a little garlic powder until tender.
2. Soften cream cheese in microwave, and add to onions and mushrooms.
3. Lower heat to medium-low and add soups and corn, stir well.
4. Add crawfish or shrimp and half-and-half.
5. Season to taste with Tabasco sauce and Tony's Creole seasoning.
6. Cook for about 20 to 25 minutes.

crawfish, butter, garlic, green onion, mushroom, cream cheese, cream of potato soup, white shoepeg corn, cream of mushroom soup, cacheres, tabasco sauce

Taken from www.food.com/recipe/crawfish-shrimp-and-corn-soup-37223 (may not work)