Ingredients
1/2 cup chopped onion2 teaspoons butter2 cans (12 ounces each) evaporated milk2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 can (7 ounces) white or shoepeg corn, drained1 teaspoon Creole seasoning1/2 teaspoon garlic powder2 pounds peeled and deveined cooked small shrimp3 ounces cream cheese, cubed
Preparation
In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder.
Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
