Cream of Crab, Shrimp and Corn Soup

      

                                Cream of Crab, Corn and Shrimp Soup



1 stick Butter                                                                          1 can cream of corn
1 lb frozen baby shrimp (70/90 count)                                 1 white onion, chopped
1 lb crabmeat (claw or lump)                                               1 clove garlic, minced
1 can cream of potato soup                                                   1 qt 1/2 & 1/2                                          
1 can cream of mushroom soup                                           1 cup milk
1 can cream of celery soup                                                   1 tsp worcestershire
1 can corn                                                                              shrimp/crab boil to taste



Instructions

1.  Melt butter and add onion and sautee until clear.
2. Add shrimp and crabmeat and garlic and sautee for 5 minutes
3. Add all other ingredients and Simmer for 10-20 minutes, then serve
  **DO NOT LET SOUP COME TO A BOIL**