Creamy Shrimp & Corn Soup

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 1 14.5 oz. can Corn, whole kernel
  • 1 14.5 oz. can Cream-style corn
  • 1 1/2 cups Onions
  • 1 Red potato, large

• Baking & Spices

  • 1 1/2 tsp Creole seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 4 oz Cream cheese
  • 2 cups Half and half

Found on diaryofarecipecollector.com

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

Directions

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