Crawfish (Shrimp) and Corn Soup

Hubby had this soup in New Orleans when we were visiting friends. He loved it, and asked for the recipe. He has made it several times since then, usually when he is "on his own" for dinner (its very easy to prepare). Being a vegetarian--I've never tried it, so I don't have an opinion.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb crawfish or 1  lb fresh shrimp, cleaned
• 4  tablespoons butter
• 1⁄2 teaspoon garlic powder (or to taste)
• 1  cup  chopped green onion
• 1  cup  chopped mushroom (optional)
• 8  ounces Philadelphia Cream Cheese
• 2 (10 3/4ounce) cans  cream of potato soup
• 2 (11 ounce) cans white shoepeg corn
• 1 (10 3/4ounce) can  cream of mushroom soup
• 16  ounces half-and-half
•  tony cachere's  creole seasoning
•  Tabasco sauce (to taste)

Directions

1. In a large pan, over medium heat, sauté onions and mushrooms in butter and a little garlic powder until tender.
2. Soften cream cheese in microwave, and add to onions and mushrooms.
3. Lower heat to medium-low and add soups and corn, stir well.
4. Add crawfish or shrimp and half-and-half.
5. Season to taste with Tabasco sauce and Tony's Creole seasoning.
6. Cook for about 20 to 25 minutes.