Creamy Shrimp & Corn Soup


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

*You could also use a low-fat milk in place of half and half.


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