Slow Cooker Shrimp Chowder

Ingredients:

• 4 tablespoons butter
• 6 green onions, chopped plus a few extra for garnish
• 3 cans (10.5 ounces each) cream of potato soup
• 4 cups frozen corn
• 8 ounces cream cheese
• 4 cups half-and-half
• 1 tablespoon creole seasoning
• A few dashes of hot sauce
• 3 cups country style frozen hash brown potatoes
• 1 to 1 1/2 pounds small peeled uncooked shrimp
• Salt and pepper to taste

Instructions:

1. Melt butter in a skillet.
2. Add green onions and cook a few minutes over low until they just start to soften.
3. Add all of the remaining ingredients but the shrimp to a slow cooker.
4. Cook on low for 90 minutes to 2 hours until melted.
5. Stir occasionally.
6. Add shrimp.
7. Cook on high for another 15 minutes or so or until shrimp turns pink.
8. Taste to see if a little salt and pepper or extra hot sauce is needed.
9. Serve soup in bowls with some extra scallions on top.
10. Great with bread for dunking!

Notes:

You can also make this on the stove. Use a non-stick large soup pan. Start by cooking the onions and butter. Add all ingredients but shrimp. Bring to a simmer often, being careful not to burn. When all is melted, add shrimp and simmer on low until shrimp turns pink.