2 tbsp. peanut, canola or light olive oil
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 White wine (optional)
1 cup light cream or half-and-half
1 lb large shrimp, peeled, deveined
1/2 tsp. salt
1/4 tsp. pepper
Pinch of red pepper flakes (optional)
Reds hot sauce to taste
1 tbsp fresh chopped parsley
Put it all together
In a large pot over medium heat, heat oil
Add onion, and potatoes & cook until softened
Add wine (optional)
Add corn, broth, and light cream, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and pinch of (optional) red pepper flakes
Bring to a boil
Reduce heat to medium-low
Cook until soup is thickened and potatoes are tender
Stir in shrimp
Cook shrimp until pink and cooked through
Serve with a loaf of crusty bread and butter and lots of family laughter!