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Shrimp and Sweet Corn Chowder

1/4 c. green onions, chopped
1 sm. clove garlic, minced
1/8 tbsp. cayenne pepper
1 tbsp. butter
2 cans cream of potato soup
1 (8 oz.) pkg. cream cheese, softened
1 1/2 soup cans milk
1 lb. shrimp, cooked, shelled
1 can whole kernel corn
1/8 c. sugar

In saucepan, cook onion with garlic and pepper in butter until tender. Blend in soup, cream cheese and milk. Add shrimp and corn. Bring to a boil; reduce heat, cover and simmer 10 minutes. Stir in sugar. Makes 7 cups.

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