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 Tony Chachere’s Creole Seasoning or Tony Chachere’s No Salt Seasoning Blend.
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
Melt butter in a skillet. Add green onions and cook a few minutes over low until they just start to soften.
Add all of the remaining ingredients but the shrimp to a slow cooker. Cook on low for 90 minutes to 2 hours until melted. Stir occasionally. Add shrimp. Cook on high for another 15 minutes or so or until shrimp turns pink. Taste to see if a little salt and pepper or extra hot sauce is needed. Serve soup in bowls with some extra scallions on top. Great with bread for dunking!
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.