Rich, creamy, and very delicious!!

Lloyd's Crab and Corn Soup

1 small onion, chopped
1 bunch green onions and tops, thinly sliced
1 stick butter
Saute onions in butter until softened.

Add:

5 cans cream of celery soup
2 pints half and half
2 teasp. Dried Italian seasoning
1 teasp. liquid crab boil or 2 teasp. Tabasco
1 lb. lump crabmeat
2 lbs. fresh shucked white corn or 2 lbs. frozen white corn (note: if using fresh corn, saute along with onions in first step).

Cook at a low simmer until all is cooked through. Be careful not to break up lump crabmeat if possible. You can substitute crawfish tails or shrimp if crabmeat is not available. Taste and add more hot sauce if desired.