I made an incredible corn, crab and shrimp soup. Thought you all might be interested.

1 lb jumbo lump crabmeat (Claw meat is just fine)
1 lb of small shrimp (shells on)
1/3 c butter
1/3 c all purpose flour
4 ears of corn
seasonings to taste (salt, garlic powder, white and/or red pepper)
1 c half and half
2 c of cream
1 large white onion
1 large red bell pepper
green onions (didn't measure, but didn't use too much)

Par boil the corn. Remove the corn and return the cob to the water you used to boil the corn. This makes your corn stock.

Boil shrimp in plan water. Remove shells to make shrimp stock.

Slowly make your roux with the butter and flour.

Once roux is made, slowly pour in the cream and half and half.

Don't boil!

Start ladling in the corn and shrimp stock. Add about equal parts.

Add chopped onions and chopped red bell pepper.

Let simmer for a bit to let the pepper and onions to soften a bit.

Now add corn, shrimp and crab meat.

Season to taste. The red pepper is the trick. Make sure and add enough to give it a tad bit of a zip - but not too much.

Keep it just under a boil for about 20-30 minutes and it should be good to go.

Enjoy fellas.