1/2 cup chopped onion
1 teaspoon minced garlic
1 cup frozen corn kernels, thawed
2 tablespoons butter
1 cup unsalted butter
1 (10 ounce) can chicken soup
2 cups crushed shrimp
8 ounces chicken tenderloins
Spread onion in a large bowl, and garnish the sides with a ribbon of butter.
Mix the corn, butter, soup, shrimp, chicken tenderloins, and corn stuffed stuffed side. Make a well in the center, and add the broth, milk, cayenne pepper, salt, and whipped cream. Mix, and refrigerate for 4 hours.