4 T butter
4 cups seafood or chicken stock
1 large onion, chopped fine
1 bunch green onions, chopped fine
1/2 cup celery, chopped fine
1/4 cup chopped parsley
2 cloves garlic, chopped fine
2 T Crystal Hot Sauce
4 T flour
1 lb. Cooked crawfish tail meat
4 cups fresh or frozen corn
2 cups heavy cream
Saute onions and celery in butter over medium heat until translucent or soft. Whisk in garlic and flour, stirring until well blended.
Add corn and stock and stir until soup comes to a soft boil and thickens. Add green onions, parsley and Crystal Hot Sauce. Simmer 20 minutes.
Add crawfish and cream. Simmer 5 minutes more. Salt and pepper to taste. (Note: Half-and-half or no-fat half-and-half can be substituted for heavy cream. Crabmeat or shrimp can be substituted for crawfish.) Serves 8.