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Originally shared on the web 06/10/2010

1/2 c. onion, chopped
1 clove garlic, minced
1 to 2 T. butter
2 10-3/4 oz. cans cream of potato soup
1-3/4 to 2 c. milk
1/2 c. cream cheese, softened
1-1/2 c. uncooked small shrimp, peeled
8-oz. can corn, drained
pepper to taste

In a large saucepan over medium heat, cook onion and garlic in butter just until tender. Slowly blend in soup, milk and cream cheese; add shrimp, corn and pepper. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes, or until shrimp are cooked and pink, stirring occasionally. Makes 6 servings.