Dudley's Cajun Cafe Corn Crab Soup

2-3 Tbs. bacon grease or margarine
6-9 ears fresh corn, cut off cob or 1 bag frozen corn
1 large chopped onion
1 medium chopped bell pepper
2-3 ribs chopped celery
1 bunch chopped green onions
1 pound peeled shrimp
1 pound lump crabmeat
3 cans cream of shrimp soup
3 cups of milk
Salt, red pepper, and black pepper to taste

Sauté onion, bell pepper, and corn in margarine or bacon grease until onion begins to clear, add the celery and green onions. Once the celery and green onions wilt, add the raw shrimp and crabmeat. Sauté until shrimp are pink. Add soup and milk. Season with salt and pepper. Do not let soup boil.