Shrimp and Corn Chowder

1 T. butter
1 bunch or ¼ cup chopped green onion
2 to 3 cloves garlic, minced
2 cans (10 ¾ oz) cream of potato soup, undiluted
2 cups milk
1 pkg. (3 oz) cream cheese, at room temperature
1 can (8 ¾ oz) corn (yellow or white) undrained
1 lb. fresh shrimp (small or medium), cooked, peeled and deveined

In Dutch oven or large saucepan, sauté first 3 ingredients until tender. Stir in everything except shrimp; bring to a boil stirring occasionally. Add shrimp, cover and reduce heat. Add ground black pepper and seafood seasoning to taste. Cook 5 to 7 minutes. Serve hot.
Serves 4-6.

Notes from Cindy: I use the E-Z Peel shrimp (which is already deveined) from Harris Teeter. I stock up on it when it is on sale.

This recipe doubles very well. When I double it, I use an entire 8 oz. pkg. of cream cheese. Yum!