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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.

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