This is a slightly "slimmed down" re-make of a recipe my mother-in-law gave me several years ago.
1/2 stick of butter
1 bunch of green onions (chopped)
2 Russet potatoes (peeled & chopped into bite size pieces)
1 (14 3/4 oz) can cream of mushroom soup
1 (14 3/4 oz) can cream of shrimp soup
16 oz can whole kernel corn (drained)
2 cups 2% milk
8 oz 1/3 less fat cream cheese (cubed)
1/2 tsp. crab boil
salt and pepper to taste
1 tsp. Tabasco
1/2 tsp. seasoned salt
2 lbs shrimp, cooked and peeled (it takes about 2 1/2 lbs. of uncooked shrimp)
Melt butter in large stock pot, add the green onions & simmer until done. In another pot, boil the potatoes until tender and then drain.
Once the green onions are cooked, add the rest of the ingredients except for the shrimp. Stir constantly until everything is well blended and the cream cheese has melted. Add shrimp.