1 tbsp. butter
1/4 c. chopped green onion
1 clove garlic, minced
1/8 tsp. pepper
2 cans cream of potato soup, undiluted
2 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 can (8 3/4 oz.) corn, undrained
1 1/2 lbs. shrimp, peeled and deveined

Melt butter in large Dutch oven; add onion, garlic and pepper. Saute until tender. Stir in soup, milk, cream cheese and corn. Bring to a boil, stirring occasionally. Add shrimp, then cover and reduce hat; cook 5-7 minutes. Serve hot.