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1 tablespoon butter 1/4 cup green onion, chopped 1 garlic clove, minced 1/4 teaspoon pepper 2 cans potato soup 2 cups milk 1 (3-ounce) package cream cheese 1 (8 3/4-ounce) can of cream corn 1 1/2 pounds shrimp, cleaned, deveined, cooked and chopped in halves Saute onion and garlic in margarine until tender. Add corn and set aside. Liquify cream cheese in milk, in a blender. Add to corn and onion. Add shrimp and cream of potato soup; heat to a simmer. Reduce heat and cook 5-7 minutes. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |