| crawfish tails | 1 | lb | | corn | 1 1/2 | cups | | onion | 1 | cup | | celery | 1/2 | cup |
| Potatoes | 1 1/2 | cup | | bacon | 1/4 | lb |
| butter | 1/2 | stick | | half & half | 3 | cup |
| stock | 2 | cup | | flour | 4 | tbl |
| parmesan cheese | 4 | tbl | |
Directions:
Fry bacon until crisp. Discard all but 4 tbsp of bacon grease and saut?' potatoes and onions for 10 minutes. Add flour and continue to cook for another 5 minutes. Add butter, corn, Half & Half, seasoning and Tabasco (opt). Simmer until potatoes are tender; approximately 20 minutes. Add crawfish and parmesan cheese and continue to cook 10 minutes before serving (best not to overcook crawfish.) Crumble bacon into fine bits and add to chowder. Serve chowder in bread bowls.
