Creamy Shrimp & Corn Soup

diaryofarecipecollector.com

Pam Baudin

1 ½ 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

1 ½ tsp creole seasoning (divided)

1 lb. medium shrimp (70/90 ct.)

14.5 oz. can whole kernel corn, drained

14.5 oz. can cream-style corn

4 oz. cream cheese, cubed

2 cups half and half

Optional: Chopped fresh parsley

Directions at diaryofarecipecollector.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer