Crab, Shrimp and Corn Soup question

I am doing the following:

quote:

---

Corn Stock
-4 cobs
-1 tblsp coriander
-1/2 tblsp ground peppercorn
-2 celery stalks
-1/2 yellow onion charred
-1 mashed clove of garlic
-2 pinches of parsley flakes

1. Boil corn w butter and salt until soft enough to easily shave kernels.
2. Shave kernels completely off. Should have close to or over 4 cups. Discard water boiled in.
3. Puree 2 cups of kernels with a cup of water.
4. In blender cup put 7 cups of water and dump into pot.
5. Dump everything into pot and bring to a boil.
6. Just after the rolling boil, cut it down to low heat for 2 hours.
7. Strain all solids out and discard leaving corn stock.

Shrimp, Crab and Corn soup
1 lb of lump crab meat
1 lb of peeled and deveined shrimp
2 cups of corn kernels (left over from corn stock)
4 cups of corn stock
1/2 cup of butter
1/2 cup of flour
1/2 yellow onion diced
1 celery stalk diced
1 bellpepper diced
4 cups of half and half (I use 2 cups low fat, 2 cups reg)
1/4 cup of seasoning (or to taste)

1. Melt butter in a saucepan, add flour and stir well.
2. Sautee trinity (onion, celery, bellpepper) for 5 minutes.
3. Throw shrimp in and cook along with trinity continually moving the shrimp so as not to burn them.
3. In a 6 qt or so pot, dump in half and half, corn kernels, corn stock, seasoning, and everything in the sauce pan. Bring to a simmer and cut to low heat for an hour (or more).

---

It is a combo of a corn stock recipe I found and the Crab, shrimp and corn soup recipe found in the TD.com recipe book with a few modifications to each recipe by me.

I've had tomato based S&C soup. I've had what I assume is cream based S&C soup. I like both. Does anyone have a suggestion here about using tomato sauce? I'm thinking leave it out this time and see where it goes. Any other criticisms of the recipe above are welcome.