Crawfish Corn Soup

• 1 stick butter
• 2 tbsp. flour
• 1 large onion
• 1/4 cup chopped green onion
• 1/4 cup grated provolone cheese
• 1 quart milk
• 2 11oz cans whole-kernel corn
• 2 16oz can cream-style corn
• 1 10oz can cream of mushroom soup
• 12oz crawfish tails
• 1/2 tsp. Worcestershire sauce
• 4 bay leaves
• Salt and pepper to taste

In a large pot, melt butter over low heat. Blend flour into melted butter. Add onion and sauté until wilted. Add remaining ingredients and cook on medium heat for 40 minutes. Stir frequently to prevent scorching.

Serves: 8