1 package Philadelphia Cream Cheese (8 ounce size)
1/2 cup sweet cream butter
1 cup chopped green onion tops
2 cans Campbell's Cream of Potato Soup (10 ounce size)
1 can whole kernel or shoepeg corn (15 ounce size)
1 can cream style corn (15 ounce size)
2 cups whole milk
1 lb. cooked cocktail shrimp, peeled and deveined
1 tsp. Frank Davis Seafood Seasoning

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In a heavy 5-quart soup pot, slowly melt the cream cheese and the butter over low heat.

Then add the green onions and gently simmer them for about 10 to 12 minutes.

Next, stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes.

Then begin stirring in the milk in order to reach the desired consistency-start off with half a cup, then add more if necessary.

At this point the soup should be nice and thick, having the texture of light pancake batter.

Finally, just before you're ready to eat, fold in the shrimp, stir in the seafood seasoning, and heat the pot to hot and bubbly.