50 oz of whole milk (or, 2% - in other words, 5 potato soup cans full)
1 (16 oz) can of corn
1 bunch of green onions (I omit this ingredient because hubby doesn't like onions)
1-2 cloves of minced garlic (I put in a little extra cause we love garlic!)
5 tbsp of butter
1 (10-20 oz) bag of frozen shrimp (My friend gets the smaller shrimp, but I've yet to find them at our store, so I just buy whatever is on sale and then chop them up into smaller pieces)
2 tsp of red pepper, or to taste
3 (8 oz) packages of cream cheese
Melt butter in a large stock pot.
Saute garlic & green onion until light brown.
Add red pepper.
Add all 5 cans of potato soup (and save 1 empty can for the milk). Turn the heat down to a simmer.
Add 1/2 of the milk.
In a large bowl, combine the other 1/2 of the milk and the cream cheese & soften this mixture in the microwave until milk is warm and the cream cheese begins to melt.
Meanwhile, rinse the frozen shrimp under cold water to thaw, cleaning any dark spots, veins & drain.
Break up the now softened cream cheese into small bits & add to soup pot.
Add whole can of UNDRAINED corn to pot.
Do not boil. Soup is best when heated slowly and gently. This would be a good crockpot meal, I'm just home all day, so I've never done it that way, plus my crockpot isn't big enough to fit all of this. I use a stockpot.
You can use an electric mixer to help break up the cream cheese, but don't let it get frothy. And, make sure you break it up. It doesn't not just fall apart with the heat.
Add an extra can of corn if you like.
Add other seafood! I made this last week and added crab meat. It was so yummy!! It would probably be good with scallops too, but I don't like them, so we'll never have those. lol
And, finally ... serve with whatever yummy dinner rolls you have on hand to help cut down on some of the heat of the soup (it will have a kick from the red pepper).