1canFat-free lower-sodium chicken broth14 1⁄2 oz can
1lbFresh or frozen large shrimppeeled and deveined
In a large pot, heat oil over medium heat. Add onion and potatoes; cook until softened. Add corn, broth, half and half, 1⁄2 tsp. salt and 1⁄4 tsp. pepper. Bring to boil; reduce heat to medium-low. Cook until soup is thickened and potatoes are tender.
Stir in shrimp; cook until pink and cooked through, 3-4 minutes.