Creamy Shrimp & Corn Soup
Recipe type: Main Dish
Serves: 6 to 8
  • 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
  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 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.
*You could also use a low-fat milk in place of half and half.
Recipe by Diary of A Recipe Collector at