Shrimp And Cream Cheese Soup

• 1 (8 ounce) package Philadelphia Cream Cheese
• 1/2 cup sweet butter cream
• 1 cup chopped green onion top
• 2 (10 ounce) cans cream of potato soup
• 1 (15 1/4 ounce) can whole kernel corn
• 1 (15 1/4 ounce) can cream-style corn
• 2 cups whole milk
• 1 lb boiled shrimp, peeled and deveined
• 1 teaspoon seafood seasoning (I use Paul Prudhomme's Blackened Redfish)

1. In a heavy 5-quart soup pot, slowly melt the cream cheese and butter over low heat.
2. Then add the green onions and gently simmer them for about 10-12 minutes.
3. Next, stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes.
4. Then begin stirring in the milk in order to reach the desired consistency--start off with a half of cup, then add more if you desire.
5. At this point the soup should be nice and thick, having the texture of light pancake batter.
6. Finally, just before you are ready to eat, fold in the shrimp, stir in the seafood seasoning, and heat pot to hot and bubbly.

cream cheese, sweet butter cream, green onion, cream of potato soup, whole kernel corn, creamstyle, milk, shrimp, seafood seasoning

Taken from www.food.com/recipe/shrimp-and-cream-cheese-soup-49077 (may not work)