Corn and Shrimp Soup

Utensils:  8 quart saucepan

Ingredients:

4-5 pounds medium shrimp
1/2 bunch of green onions
1/2 cup cooking oil
1/2 cup flour
2 medium onions, chopped
1/2 bell pepper, chopped
2 ribs of celery, chopped
3 cloves garlic, chopped
Darn Good Seasoning
1 (8 oz) can Rotel tomatoes
1 (8 oz) can tomato sauce
14.5 can diced tomatoes
1 (12 oz) can shoe peg corn
1 (8 3/4 oz) cream style corn
1 (12 oz) can whole kernel corn
10 cups shrimp stock (store bought or make your own)
3 medium potatoes, cubed