1/2 stick butter
1 med. onion, chopped fine
Garlic salt to taste
Pepper to taste
1 (10 oz.) can cream of mushroom soup
1 (17 oz.) can whole corn, undrained
1 (3 oz.) pkg. cream cheese
2 c. milk
4 c. potatoes, diced and precooked
1 lb. shrimp

Melt butter in large Dutch oven. Add onion, salt, pepper and saute until tender. Stir in remaining ingredients except shrimp. Bring to boil, stirring constantly. Add precooked shrimp. Reduce heat; cook 10 minutes longer. Serve hot.