Corn Crab Soup

Directions

1. 1
   Saute the chopped, white portion of green onions in the butter.
2. 2
   Add cream of celery soup, half-and-half and milk. Bring to boil.
3. 3
   Add white corn and cream corn. Bring to oil.
4. 4
   Add Italian salad dressing and Zatarain's liquid crab boil concentrate.
5. 5
   Add crabmeat.
6. 6
   Cook in covered pot on medium-low heat for about an hour, stirring about every 10 minutes.
7. 7
   Add the chopped green onion tops either just before serving, or just before cooking for the hour.
8. 8
   *feel free to doctor w scallops or shrimp, but put shrimp in later than crab or scallops or they'll taste gummy.
9. 9
   *freezes/reheats well.