Lighthouse Point Corn Chowder

2 tablespoons butter
1 medium red onion, thinly sliced and separated into rings
2 cups canned whole kernel corn
1 can condensed cream of mushroom soup
1/2 pound raw shrimp, peeled and deveined, cut into pieces
2 1/2 cups milk
salt and pepper

1. In a large saucepan, cook the onion in the butter until lightly browned.
2. Add shrimp and stir constantly until shrimp is just cooked, about 1 minute.
3. Add remaining ingredients, heat to boiling, then reduce heat and simmer 5 minutes. Serve with crackers or croutons. Serves 6.