Crawfish And Corn Soup - cooking recipe

Ingredients

1 pkg. Butter Buds
1 tsp. chicken bouillon granules
2 Tbsp. cornstarch
1 (5 oz.) can whole kernel corn
1 tsp. Worcestershire sauce
salt to taste
1/2 c. water
1 large onion, chopped
2 c. skim milk
1 can evaporated skim milk
1 lb. crawfish tails
1/2 tsp. Tabasco

Preparation

Mix Butter Buds in water and heat over low heat.
Add chicken bouillon.
Add onion and saute until soft.
Blend cornstarch with skim milk.
Add evaporated milk and stir until well blended and slightly thickened.
Add corn, crawfish, Worcestershire, Tabasco and salt.
Cook over low heat for 40 minutes.
Serves 6 to 8.