2 – 3 Tablespoons bacon grease or margarine
6 – 9 ears fresh corn, cut off cob or
1 bag frozen corn
1 large chopped onion
1 medium chopped bell pepper
2 – 3 ribs chopped celery
1 bunch chopped green onions
1 pound peeled shrimp
1 pound lump crabmeat
3 cans cream of shrimp soup
Small amount of milk for thinning
Salt, red and black pepper to taste
Saute in grease the corn, onion, bell pepper. When onion begins to clear, add the celery and green onions. Let these two wilt, then add the shrimp and crabmeat.
Saute until shrimp are pink. Add soup and small amount of milk to thin. Season with salt and pepper. Don't let soup boil. You want thick cream soup but you may need to add more milk.