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Shrimp Chowder

1/4 cup chopped green onion
1/4 cup chopped green pepper, or red bell pepper
1 clove garlic, minced
1/8 tsp. cayenne
1 Tbsp. margarine
2 (10 3/4 oz.) cans Campbell's cream of potato soup
1 (3 oz.) pkg. cream cheese
1 1/2 soup cans milk
2 cups cleaned, raw shrimp
1 (16 oz.) can corn


Saute onions, green pepper and garlic in margarine. Blend in soup, cream cheese and milk. Add shrimp, corn and cayenne. Bring to a boil, reduce heat and simmer 10 minutes. Stir occasionally. Optional - a little vermouth or a few sliced mushrooms. Makes 6-7 cups.

NOTE: In reheating do not let it come to a boil, or it may curdle.


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