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Shrimp and Corn Chowder

1/4 to 1/2 c. chopped onion
1 sm. clove garlic, minced
1-2 tbsp. butter
2 cans cream of potato soup
1 sm. pkg. Philadelphia cream cheese, softened
1 1/2 soup cans of milk
1 1/2 c. peeled, sm. uncooked shrimp
1 (8 oz.) can whole kernel corn, undrained
Pepper to taste

In saucepan, cook onion with garlic in butter until tender; do not brown. Blend in slowly the milk, soup and cream cheese; add shrimp and corn. Bring to a boil, reduce heat and cover. Simmer 10-15 minutes, or until shrimp are cooked. Stir occasionally. Makes about 7 cups.

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