Shrimp & Corn Chowder - cooking recipe

Ingredients

1/4 cup green onion, chopped
1 large garlic clove, minced
1/8 tablespoon cayenne pepper
1 tablespoon real butter, melted
2 (10 1/2 ounce) cans campbell's cream of potato soup
1 (3 ounce) package cream cheese, softened
2 cups approx. whole milk (1 1/2 soup cans)
1 (14 1/2 ounce) can golden whole kernel corn, undrained
2 cups frozen cleaned raw shrimp
1/8 cup flat leaf parsley, chopped
1 dash frank's hot sauce
1/8 teaspoon salt
pepper, to taste
grated parmesan cheese, for garnish

Preparation

In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
Add shrimp and corn. Season with salt and pepper and stir.
Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally.
Garnish with grated, fresh parmesan cheese.