Andes Seafood Chowder

1/2 cup onions, chopped
1/4 Tbsp. pepper
4 cans cream of potato soup
3 cans milk
1 lb. Shrimp, cooked
1/2 lb. Scallops
2 garlic cloves, pressed
2 Tbsp. margarine
1 package cream cheese, room temperature
3 cans corn, whole kernel, undrained
1 lb. Flounder

Saute onions, garlic, pepper and margarine. Do not brown. In large pot add the onion mixture to soup, milk, corn and bring to a boil, stir often. Cut Flounder to bite size and add to pot along with Scallops and Shrimp. Simmer for 10 - 15 minutes. Feeds a crowd.

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