• Cut cream cheese into 10 pieces, add to pan.
• Add both cans of condensed soup
• Add milk

Wisk together over medium heat until bubbling gently. Make sure there are no solid pieces of cheese left-continue to wisk.

Add  sherry at last minutes. Salt and pepper to taste. Add seafood until warmed through.

Pour into soup bowls and dot with butter. Add small shot of sherry to top (optional)

This can also be served over toast points OR in puff pastry cups. This is a very verscital recipe...play with it as you prefer.