1 stick butter
2 stalks celery, chopped fine
1 lg. onion or 1 sm. bunch of green onions
Sm. amount of fresh parsley, chopped fine
1 clove garlic, minced
1 (16 oz.) can creamed corn
1 can clear chicken broth
1 can cream of potato soup
1 lb. crawfish tails or 1 lb. shrimp or 1 lb. white crab meat or some of all of the above seafood
2 1/2 c. low-fat milk

Saute onion, celery, parsley, and garlic in melted butter on low heat for 10 minutes. Add chicken broth to sauteed vegetables and 1/2 can of water. Add corn, potato soup, and milk. Season to taste with salt, pepper, and red pepper. Simmer for 30 minutes on low heat.

Add seafood and cook 20 minutes more. Add more milk if soup is too thick. Serve with a dash of hot sauce in each soup bowl.