Instructions: * Note 2: Cook the crawfish as directed in the "Boiled Crawfish" recipe which is also included in this collection.

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

In a small frying pan saute 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 half-and-half and the corn. Bring to a simmer and season to taste with salt and pepper. Finally, add the crawfish meat and heat for just a moment.

Serve, garnished with the parsley and sliced eggs.

Comments: Although this delicious soup is perfect for a cold winter evening, I made it one day in July and enjoyed it even in the summer heat.

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