Shrimp Chowder

• 1/2 cup chopped onion
• 2 teaspoons butter
• 2 cans (12 ounces each) evaporated milk
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 can (7 ounces) white or shoepeg corn, drained
• 1 teaspoon Creole seasoning
• 1/2 teaspoon garlic powder
• 2 pounds peeled and deveined cooked small shrimp
• 3 ounces cream cheese, cubed

1. In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder.
2. Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

onion, butter, milk, condensed cream, condensed cream, white, creole seasoning, garlic, shrimp, cream cheese

Taken from www.tasteofhome.com/recipes/shrimp-chowder/ (may not work)