Shrimp and Corn Chowder

1/4 c. chopped green onions
2 sm. cloves garlic, minced
1/8 tsp. cayenne pepper
1-2 c. sliced mushrooms (optional)
1 tbsp. butter
12-16 oz. fresh or frozen shrimp
2 cans cream of potato soup
8 oz. pkg. cream cheese, light
2 soup cans milk
1 (8 oz.) (or more) canned corn and liquid

In roaster pan, cook onions with garlic and pepper in butter gently until tender. Blend in soup, cream cheese and milk until somewhat smooth (5 minutes) then add shrimp, corn, mushrooms. Bring to boil, then simmer gently 10 minutes or more, stirring occasionally.