Shrimp-Corn 'N Cheese Chowder - cooking recipe

Ingredients

1 Tbsp. butter or margarine
1/4 c. chopped green onion
1 clove garlic, minced
1/8 tsp. pepper
2 (10 3/4 oz.) cans cream of potato soup, undiluted
2 c milk
1 (3 oz.) pkg. cream cheese, softened
1 (8 3/4 oz.) can whole-kernel corn or pt. frozen corn
1/2 lb. fresh shrimp, peeled and deveined
1 1/2 to 2 c. shredded Cheddar cheese
3 chicken bouillon cubes (optional)

Preparation

Melt butter in large Dutch oven; add onion, garlic and pepper. Saute until tender.
Stir in soup, milk, cream cheese, Cheddar cheese, corn and bouillon cubes.
Bring to a boil, stirring occasionally.* Add shrimp; cover, reduce heat and cook 5 to 7 minutes.
Serve hot.
Yields 8 to 10 servings.