Shrimp Chowder

Ingredients

1/2 c chopped onions

2 t butter

2 cans (12 ounces each) evaporated milk

2 cans (10 3/4 ounces each) condensed cream of potato soup, undiluted

2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted

1 can (11 ounces) white or shoepeg corn, drained

1 t Creole seasoning

1/2 t garlic powder

2 pounds cooked small shrimp, peeled and deveined

1 package (3 ounces) cream cheese, cubed

Directions

In a small skillet, saute onion in butter until tender. In a 5-at. slow cooker, combine the onion mixture, milk, soups, corn, Creole seasoning and garlic powder. Cover and cook on low for 3 hours. Stir in shrimp and cream cheese.

Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

Yield: 12 servings (3 quarts)