1 large onion, chopped
1 lb red potatoes, cut into 1/2-inch pieces
1 (14-3/4 oz can) cream-style corn
1 (14-1/2 oz can) fat-free, low-sodium chicken broth
1 cup light cream or fat-free half-and-hslf
1 lb large shrimp, peeled, deveined
2 tbsp. peanut, canola or light olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp fresh chopped parsley.

In a large pot over medium heat, heat oil. Add onion, and potatoes. Cook until softened. Add corn, broth, light cream, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil.

Reduce heat to medium-low. Cook until soup is thickened and potatoes are tender. Stir in shrimp. Cooked until pink and cooked through.

Sprinkle with parsley before serving.

Submitted by: Sherry Monfils