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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Cajun Country -- New Iberia, Louisiana