Shrimp & Corn Soup

2 T. butter
1 T. oil
1 onion, chopped
1 bell pepper, chopped
1 c. chopped celery
1 large potato, peeled & chopped
3/4 t. creole seasoning
precooked shrimp (I get the frozen deveined kind)
2, 15 oz. cans of corn, drained
8 oz. cream cheese, softened
1 can evaporated milk
parsley

Heat butter and olive oil in a large pot. Saute onions, bell peppers, celery, and potato for 10 minutes. Season with creole seasoning. Season shrimp with a little more creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat. Add cans of corn, cream cheese, and milk. Bring to a simmer and stir to melt cream cheese. Cook over low until cream cheese is melted. Serve with fresh parsley, if desired. *Goes great with bread and a salad.