Corn and Shrimp Chowder...my favorite soup

Creamy (and SO EASY) Corn and Shrimp Chowder

This is MY FAVORITE recipe.  I make it sometimes weekly.  The only problem is I can't stop eating it - so it goes fast.  Bridget brought this to a potluck at work years ago and I knew I had to have it.  So thank you B!

Ingredients:

1/2 stick butter

1 medium onion

1 bunch of green onions

1 T of Zatarain's shrimp and crab boil (I use dry so it will last longer in my pantry http://www.zatarains.com/Products/Seafood-Boils/Crawfish-Shrimp-and-Crab-Boil-Bag.aspx)

.75 lbs of frozen salad shrimp (I use 1/2 of the big Publix frozen 1.5 lbs bags by the butcher)

1 can cream of potato soup

1 can cream corn

1 can whole kernel corn (drained)

1 pint half and half

Melt the butter in a pot. Saute both types of onions in the butter. Add shrimp boil. Stir. Add shrimp and cook until pink. Simply add the remaining ingredients and cook until warm.

I never use exact measurements by now...this recipe is almost impossible get wrong. (I LOVE Zatarains so sometimes I go overboard.)  I will try to come back and do step by step instructions next time I cook it for dinner!