Seafood Corn Chowder Soup

1lb of shrimp cooked with fat
2 can crabmeat
1/2 lb of fresh mushrooms, sliced
1 bunch of green onions
1/2 cup (1 stick) margarine
1 8-oz cream cheese
2 cans of cream of potato soup
2 cans corn nib lets with liquid
1 pint of half and half

Chop onions and mushrooms. Saute in margarine. Add soften cream cheese and
blend. Then add soup, corn, shrimp in small pieces and boil them in spicy
Louisiana brand shrimp boil.

Jenn B aka Mom2Sam and Tiny



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