Instructions: In a medium pot, saute the celery and onion in the butter until the onions are opaque. Then add the corn, potato, crawfish, parsley and chicken stock. Boil until the potatoes are tender, about 10 minutes.

Add the milk, cream and sherry. Season with salt and white pepper. Blend in the white wash and cook over medium heat until thickened and no flour taste remains, about 10 minutes.

Makes 6-8 servings.

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