Corn, Crawfish And Potato Soup - cooking recipe

Ingredients

1 stick real butter (no substitutes)
1 small to medium white onion, chopped
1 bunch green onions, chopped
1 stick celery, finely chopped (optional)
3 cans Campbell's cream of potato soup
2 cans creamed corn
1 to 2 lb. crawfish, shrimp or crabmeat
1/2 pt. half and half
1 small cap full of crab boil
pepper to taste
Tony's to taste

Preparation

Saut butter and onions until tender. Add cream of potato soup and creamed corn; mix well. Cook for about 5 to 10 minutes over medium heat. Add crawfish, half and half and all spices, stirring until well blended. Cook 20 to 30 minutes over medium to low heat, stirring occasionally to prevent sticking.