Serving Size:  6


      1/4 cup butter
1 large onion, chopped
1 cup celery, chopped
8 small potatoes, peeled and cut into cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 bay leaf
2 cans chicken broth
4 cups nonfat liquid dairy creamer substitute
1/2 pound shrimp, cooked
1/2  pound crab meat (fresh is better than canned)
8 ounces frozen corn
3 tablespoons cornstarch
3 tablespoons water



In a large soup pot, melt the butter over medium heat.  Add the onion and celery; cook until onion is tender, stirring occasionally.  Add the potatoes, salt, pepper, cayenne pepper, bay leaf and chicken broth.  Cover and cook until potatoes are tender - about 40 minutes.  Stir in the creamer,  and cook until the soup is hot, but not boiling.  Stir in the crab, shrimp and corn.  Blend the cornstarch with the water and slowly add to the soup, stirring over a medium heat.  Bring to a boil until the soup thickens.  If the soup isn't thick enough, use more cornstarch and water to get to your desired consistency.  Remove the bay leaf before serving.

  Serving Ideas : Serve with hot-from-the-oven rolls

  Per Serving:  Calories: 594.9;  Fat: 10.5g;  Protein: 24.9g;  Carbs: 77.3g;  Cholest: 113mg;  Sodium: 1102mg

  The growth of wisdom can be accurately gauged by the drop in ill temper.