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Shrimp Soup Or Bridge Club Chowder

4-5 sm. green onions with green tops
2 stalks celery
2+ tbsp. butter
1 can cream of shrimp soup
1 can milk
1 can cream of celery soup
1 can water
Seasoned pepper (to taste)
1/2 lb. raw shrimp in shell

Saute diced celery and diced green onions (use all of the white plus part of the green) in the butter over a low flame and cook partially, still crisp. Add 1 can cream of shrimp soup plus 1 can milk and 1 can cream of celery soup and 1 can of water. Add seasoned pepper. Stir and heat thoroughly but do not boil. Peel and cut up the fresh shrimp. Add to pot and continue to heat 3-4 minutes until shrimp are barely cooked, stirring occasionally.

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