Shrimp and Corn Soup Recipe

Ingredients:
1 can cream of celery soup
1 can Rotel tomatoes
2 cans cream of potato soup
2 cans cream corn
2 cans whole kernel corn (drained)
2 - 3 lbs. shrimp
1 lb. crabmeat
salt and pepper to taste
1 1/2 lb. butter
1 cup onions (finely chopped)
1/2 cup green peppers (finely chopped)
1/2 cup celery
green onions, chopped fine
1 pint Half & Half
1/2 to 1 cup milk

Directions:

Step 1:
Over low heat, saute vegetables in butter.

Step 2:
Add milk, cheese, tomatoes, canned items and seafood.

Step 3:
Simmer over low heat for 30 - 40 minutes.