Corn, Shrimp And Crabmeat Soup

• 1 onion, chopped
• 4 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 gloves garlic, minced
• 1 (16 oz.) bag frozen corn
• 1 (10 oz.) can Ro-Tel
• 1 lb. shrimp, peeled
• 1 lb. claw crabmeat
• 1 Tbsp. Worcestershire sauce
• 2 c. chicken broth
• salt
• 2 c. water
• 1 bunch green onions, thinly sliced

1. Coat 2 large pots with non-stick cooking spray; saute onion, celery, green pepper and garlic until tender.
2. Add corn, Ro-Tel, tomato paste, shrimp, crabmeat and seasoning.
3. Add chicken broth; bring to boil, then lower heat and cook for 1 hour, adding water as needed to keep the consistency soupy.
4. Add green onions; simmer for 15 minutes.

onion, stalks celery, green bell pepper, garlic, corn, rotel, shrimp, claw crabmeat, worcestershire sauce, chicken broth, salt, water, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=994504 (may not work)