Seafood Soup

• 1 stick Butter
• 1 whole Onion, Chopped Finely
• 1 whole Green Bell Pepper, Chopped Finely
• 2 pounds Crawfish, Shrimp, Crab (Any Combination)
• 2 cans (14 Oz. Size) Cream Style Corn
• 3 cans (10 Oz. Size) Cream Of Potato Soup
• 1 quart Half-and-half
• 1 teaspoon Liquid Crab Boil (or Shrimp And Crab Boil)
• 1 teaspoon Cajun Seasoning
• 1/4 cups Each Flour And Oil, For Thickening (optional)

1. In a large, heavy pot melt butter (or oil) and saute vegetables until tender. I do this on a medium-low heat so they don't scorch. It takes longer (about twenty minutes) but they turn out well. A little chopped garlic or garlic paste is nice to add toward the end of the veggies. If you want to omit the veggies, it won't change the taste, just the consistency.
2. Add seafood (I like pre-cooked frozen shrimp), corn, potato soup, and half and half. I've used only one can of corn and one pound of seafood and it was fine. Bring back up the heat but don't let it boil, then add your seasonings. Let simmer for at least fifteen minutes.
3. If you want your soup a little thicker, add a mixture of 1/4 cup of all purpose flour and 1/4 cup oil to the pot just as it gets close to boiling, and then let it simmer. It also goes well poured over angel hair pasta.

butter, onion, green bell pepper, crawfish, cream style corn, cream of potato soup, liquid, cajun seasoning, ubc

Taken from tastykitchen.com/recipes/soups/seafood-soup/ (may not work)