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Melt butter in dutch oven. Add onion and saute
until clear. Add flour and cook a few minutes.
Slowly add in chicken stock. Cook until smooth
and thick. Stir in 1/2 and 1/2 and corn. Cook
on low heat about 30 minutes or until corn is
cooked through. Add crawfish tails and cook
another 10 minutes or so. COOK ON LOW HEAT--DO
NOT LET IT COME TO A BOIL.
1 cup of fresh corn may be sliced off the cob
if you prefer.
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