1/2 cup chopped green onion
1 or 2 cloves garlic, minced
1/4 tsp. cayenne pepper
2 tbsp. butter
2 cans cream of potato soup
1 1/2 soup cans milk
1 can corn (shoe peg used)
1 8 oz. pkg. cream cheese
4 boneless, skinless chicken breasts, cut into 1 inch pieces (raw)

In large soup crock pot cook onions and garlic in butter until tender. Blend in soup, cream cheese and milk. Add chicken and corn. Sprinkle in cayenne. Bring slowly to a boil, stirring frequently, as it tends to stick. Simmer on low heat for 10 minutes, stirring occasionally.