Description
A comforting and flavorful soup featuring shrimp and corn in a creamy base, perfect for family gatherings.
Ingredients
- 1 1/2 cups frozen seasoned blend of onions, bell peppers, and celery
- 4 tbsp butter
- 1 tbsp olive oil
- 1 large red potato, peeled and chopped into 1-inch cubes
- 1 1/2 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 for garnish
Instructions
- Heat the butter and olive oil in a large pot over medium heat until bubbling lightly.
- Add the frozen seasoned blend of onions, bell peppers, celery, and chopped potatoes. Sauté for about 10 minutes, stirring occasionally. Season with 3/4 teaspoon of creole seasoning.
- Season the shrimp with the remaining creole seasoning and add them to the pot. Cook for an additional 4 to 5 minutes until the shrimp are pink and opaque.
- Incorporate the canned corn, cream cheese, and half-and-half. Bring the soup to a simmer, stirring frequently until the cream cheese melts.
- Serve warm, garnished with fresh parsley if desired.
Notes
Adjust creole seasoning to taste. Consider using fresh corn for added sweetness.