Louisiana's Finest Shrimp Chowder | Cooking Professionally

Ingredients

• 2 teaspoons butter
• 1/2 cup onion, chopped
• 2 (12-ounce) cans evaporated milk
• 2 (10.75-ounce) cans condensed cream of potato soup, undiluted
• 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
• 1 (7-ounce) can white corn, drained
• 1 teaspoon Creole seasoning
• 1/2 teaspoon garlic powder
• 2 pounds small shrimp, peeled and deveined, cooked
• 3 ounces cream cheese, cubed