Ingredients
- 1 tbsp olive oil
- 1 Onion chopped
- 1 lb red potatoes cut into 1⁄2 inch pieces
- 1 can Cream-style corn 14 3⁄4oz can
- 1 can Fat-free lower-sodium chicken broth 14 1⁄2 oz can
- 1 cup Half-and-half
- 1 lb Fresh or frozen large shrimp peeled and deveined
Servings:
Units:
Instructions
- In a large pot, heat oil over medium heat. Add onion and potatoes; cook until softened. Add corn, broth, half and half, 1⁄2 tsp. salt and 1⁄4 tsp. pepper. Bring to boil; reduce heat to medium-low. Cook until soup is thickened and potatoes are tender.
- Stir in shrimp; cook until pink and cooked through, 3-4 minutes.
- If desired, sprinkle with chopped fresh parsley.
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