Corn & Crabmeat Chowder

• 6 tablespoons margarine
• 1 bunch green onion, chopped
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) can cream of shrimp soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 (11 ounce) cans white shoepeg corn
• 3 12 cups milk
• 12 teaspoon creole seasoning (adjust to your own taste)
• 12 teaspoon hot sauce (adjust to your own taste)
• 1 lb lump crabmeat (or 1 lb. cooked, peeled shrimp or crawfish)

1. In soup pot, melt margarine.
2. Saute chopped green onions until limp (5-8 min.
3. ).
4. Add all other ingredients, stirring over medium heat until smooth.
5. Simmer on low heat for 15 minutes.
6. If it's too thick, you can add more milk.

margarine, green onion, cheddar cheese soup, cream of celery soup, cream of shrimp soup, cream of mushroom soup, white shoepeg corn, milk, creole seasoning, hot sauce, lump crabmeat

Taken from www.food.com/recipe/corn-crabmeat-chowder-355862 (may not work)