Cajun-Style Shrimp Soup

Ingredients

• ½ cup butter
• 1 small onion, chopped
• ½ bunch green onions, chopped
• 3 stalks celery, chopped
• 1 small orange bell pepper, chopped
• 1 (10.75 ounce) can reduced sodium cream of mushroom soup
• 1 (10.75 ounce) can reduced sodium cream of celery soup
• 10 ¾ fluid ounces water
• 1 (14.75 ounce) can creamed corn
• 1 (10 ounce) package frozen corn
• 2 pounds peeled and deveined medium shrimp
• 1 pint half-and-half cream
• ½ cup chopped fresh parsley
• ½ teaspoon liquid shrimp and crab boil seasoning
• ¼ teaspoon Creole seasoning, or to taste
• salt and black pepper to taste

Directions

Melt the butter in a large pot over medium heat. Toss in the onion, green onions, celery, and bell pepper, and cook everything until the veggies are nice and tender, stirring now and then. Next, add the cream of mushroom soup, cream of celery soup, a can of water (using the same soup can), the creamed corn, and the frozen corn to the pot. Let it simmer for about 20 minutes, stirring occasionally, until everything is heated through. Then, stir in the shrimp and cook just until they turn opaque. Pour in the half and half along with the parsley, lower the heat, and let it cook gently for another 15 minutes, stirring every once in a while. Finally, mix in the liquid shrimp and crab boil seasoning, along with the Creole seasoning. Taste and add salt and pepper as you like.