Ingredients:
1 TBSP Butter
2 cans Cream of Potato Soup
1 8 ounce package of cream cheese
1-1/2 soup cans of milk
2 cups cooked salad shrimp
8 ounces of cooked corn

In a medium mixing bowl, soften cream cheese in microwave. Blend in one or both cans of potato soup. Heat milk in a separate bowl or saucepan. Blend milk into soup/cream cheese mixture. In a crock pot, melt butter on medium heat. Add soup mixture and heat for about 5 hours on medium to low. Stir occasionally. Before the last hour, add the shrimp and corn.