Jessica's Corn and Shrimp Chowder

• 1 onion, chopped (I use half green onions and half white onion)
• 3 tablespoons garlic, chopped
• 1 lb medium shrimp, remove the vein and cut in half
• 2 (10 3/4 ounce) cans condensed cream of potato soup
• 2 cups milk
• 1 (11 ounce) can mexicorn
• 1 teaspoon cajun land seasoning, with green onion

1. Coat medium pot with cooking spray or a bit of olive oil.
2. Saute onion over medium heat, stirring until almost softened.
3. Add garlic, saute for 2 minutes.
4. Add shrimp.
5. Cook, stirring, until shrimp are opaque.
6. Stir in potato soup, milk, Mexicorn and seasoning.
7. Cook, stirring, until heated through, about 10-15 minutes.
8. If desired, sprinkle with chopped parsley and serve with oyster crackers or crusty bread.
9. Note: When you reheat leftovers, you can add more shrimp pieces!
10. Reheat until shrimp are cooked.
11. Note: Cajun Land is a regional seasoning.
12. You can probably use any available Cajun seasoning mix, although the results might vary.
13. www.cajunlandbrand.com, if you want to make it authentic!
14. Final Note: Yes, it does call for 3 TABLESPOONS of chopped garlic, but it does not taste overly garlicly.

onion, garlic, shrimp, condensed cream, milk, mexicorn, cajun

Taken from www.food.com/recipe/jessicas-corn-and-shrimp-chowder-273866 (may not work)