Shrimp-Corn 'N Cheese Chowder

• 1 Tbsp. butter or margarine
• 1/4 c. chopped green onion
• 1 clove garlic, minced
• 1/8 tsp. pepper
• 2 (10 3/4 oz.) cans cream of potato soup, undiluted
• 2 c milk
• 1 (3 oz.) pkg. cream cheese, softened
• 1 (8 3/4 oz.) can whole-kernel corn or pt. frozen corn
• 1/2 lb. fresh shrimp, peeled and deveined
• 1 1/2 to 2 c. shredded Cheddar cheese
• 3 chicken bouillon cubes (optional)

1. Melt butter in large Dutch oven; add onion, garlic and pepper. Saute until tender.
2. Stir in soup, milk, cream cheese, Cheddar cheese, corn and bouillon cubes.
3. Bring to a boil, stirring occasionally.* Add shrimp; cover, reduce heat and cook 5 to 7 minutes.
4. Serve hot.
5. Yields 8 to 10 servings.

butter, green onion, clove garlic, pepper, cream of potato soup, milk, cream cheese, wholekernel corn, fresh shrimp, cheddar cheese, chicken bouillon cubes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247794 (may not work)