Recipe - Corn Chowder With Crawfish

2 qt "Chicken Soup Stock" or
canned chicken broth
1 md Yellow onion; minced
4 tablespoon Butter or olive oil
4 tablespoon Flour
2 cup Unpeeled potatoes; minced
in 1/4inch pieces
1 Bay leaf
2 cup Halfandhalf
8 Ears fresh corn; scraped
from the cob or
1 pack (20oz) frozen corn
kernels; &
1 cn (17oz) creamed corn
1 pound Crawfish tail meat; cooked
4 tablespoon Chopped parsley for garnish
3 Hardboiled eggs; cut or sliced up

SERVES 810

Although this delicious soup is just perfect for a cold winter evening, I
made it one day in July and enjoyed it even in the summer heat. It seems
that we are getting back to making soup, a food product that our
forefathers and foremothers practically lived on.

Place the chicken stock in a 6quart kettle and put it on to heat.

In a small frying pan saut‚ the onion in the butter or oil just until
clear. Stir in the flour and cook for a moment, thus making a roux. Stir
the roux into the hot soup stock, stirring until the soup thickens a bit.

Add the potatoes and bay leaf and cook until the potatoes are tender.
Remove the bay leaf.

Add the halfandhalf and the corn. Bring to a simmer and season to taste
with salt and pepper. I like a bit of extra pepper in this dish. Finally,
add the crawfish meat and heat for just a moment. Serve, garnished with the
parsley and cut or sliced up eggs.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.