Creamy Shrimp & Corn Soup Recipe

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INGREDIENTS

• 1½ cups onions, bell peppers, celery (I used a frozen Seasoned Blend mix)
• 4 tbsp butter
• 1 tbsp olive oil
• 1 large red potato, peeled and chopped into 1 in. cubes
• 1½ tsp creole seasoning (divided)
• 1 lb. medium shrimp (70/90 ct.)
• 1 14.5 oz. can whole kernel corn, drained
• 1 14.5 oz. can cream-style corn
• 4 oz. cream cheese, cubed
• 2 cups half and half
• Optional: Chopped fresh parsley

INSTRUCTIONS

1. Heat butter and olive oil in a large pot.
2. Saute onions, bell peppers, celery, and potato for 10 minutes. Season with ¾ tsp creole seasoning.
3. Season shrimp with remaining creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat.
4. Add cans of corn, cream cheese, and a half and half. Bring to a simmer and stir to melt cream cheese. Cook over low until cream cheese is melted.
5. Serve with fresh parsley, if desired.
6. *Goes great with bread and a salad.

NOTES

*You could also use low-fat milk in place of half and half.

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