Courtney'S Crawfish Chowder - cooking recipe

Ingredients
    2 cups finely diced potatoes
    1 cup chopped onion
    1 cup chopped celery
    1/4 cup butter
    5 bay leaves
    1 teaspoon dried thyme
    1/2 cup water, or as needed
    1/2 cup butter
    1/2 cup all-purpose flour
    4 cups half-and-half
    4 teaspoons Cajun seasoning
    2 teaspoons salt
    1 teaspoon ground black pepper
    1 (12 ounce) package cooked and peeled whole crawfish tails
Preparation
    Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
    Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.

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