Corn and Crawfish Soup

1 stick margarine (1/4 lb)
2 tablespoons flour
1 onion, chopped
1 pound crawfish
1 quart milk
2 cans creamed corn
One 15-ounce can corn
1 can cream of potato soup
1/2 teaspoon Accent
1/2 teaspoon Worcestershire Sauce
Louisiana Hot Sauce
Seasoned salt to taste
1/4 cup grated Provolone cheese
1/4 cup shallots, chopped

Blend together margarine and flour over low heat. Add onions; saute until wilted. Add remaining ingredients and cook on medium heat 40 minutes.

Serves 7 or 8

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana