Crawfish Chowder

 

	1/2 cup butter
	3/4 cup celery (chopped)
	3/4 cup green onions (chopped)
	3/4 cup bell pepper (chopped)
	1 cup fresh mushrooms (sliced)
	1 can corn (drained)
	1/2 cup flour
	3 cups of half and half
	2 cups whole milk
	1 can chicken broth
	1/4 cup parsley
	2 lbs. Louisiana crawfish tails
	6 tablespoons sherry
	1 teaspoon salt
	1 teaspoon black pepper
	1 teaspoon hot sauce

Melt butter then add vegetables and cook until tender.

Add flour and blend well.

Add broth, half and half, milk and rest of ingredients.

Simmer until it becomes creamy.

Yield: 4 servings

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