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Shrimp and Corn Chowder

1/2 cup chopped green onion
1 clove garlic, crushed
1/8 teaspoon cayenne pepper
1 tablespoon butter
2 (10.75-ounce) cans condensed cream of potato soup
1 (3-ounce) package cream cheese, softened
3 cups milk
2 cups shrimp, peeled and deveined
1 cup frozen whole kernel corn

1. Saute chopped green onions, crushed garlic clove, and cayenne pepper in butter until the onion is tender. Add cream of potato soup, cream cheese and milk. Cook until smooth, stirring frequently.
2. Stir in shrimp and corn. Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes, or until the shrimp turns pink, stirring occasionally. Serve hot.

Makes 6 servings.