Crock Pot Shrimp Chowder

Crock Pot Shrimp Chowder

1/2 cup chopped onion
2 tsp. butter
2 cans (12 oz. each) evaporated milk
2 cans (10-3/4 oz. each) cream of potato soup, undiluted
2 cans (10-3/4 oz. each) cream of chicken soup, undiluted
1 can (11 oz.) shoepeg corn, drained
*1 tsp. Creole seasoning
1/2 tsp. garlic powder
2 cups cooked small shrimp, peeled and deveined
1 pkg. (3 oz.) cream cheese

*The following spice combination can be substituted for the Creole seasoning: 1/4 tsp. EACH salt, garlic powder (besides the 1/2 tsp.) and paprika, and a pinch each of dried thyme, cumin and cayenne pepper. Instead of cayenne pepper, I used 3 drops Tabasco sauce.

In small skillet, saute onion in butter until tender. In a 5 quart crock pot, combine onion mixture, milk, soups, corn, Creole seasoning and 1/2 tsp. garlic powder. Cover and cook on low heat for 3 hours. Stir in shrimp and cream cheese (cut in cubes) and cook 30 to 40 minutes longer,
until cheese is melted and shrimp are well heated. Stir to blend. Makes 3 quarts (approximately 12 servings).