Crawfish and Corn Soup

1 lb crawfish or fresh shrimp, cleaned
4 tablespoons butter
1/2 teaspoon garlic powder (or to taste)
1 cup chopped green onions
1 cup chopped mushrooms (optional)
8 ounces Philadelphia Cream cheese
2 cans cream of potato soup
2 cans white shoepeg corn
1 can cream of mushroom soup
16 oz half-and-half
Tony Chachere's creole seasoning
Tabasco sauce (to taste)


1. In a large pan, over medium heat, saute 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 meduim-low and add soups and corn, stir well.
4. Add crawfish or shrimp and half& half.
5. Season to taste with Tabasco Sauce and Tony's Creole seasoning.
6. Cook for about 20 to 25 minutes.