2 tbsp. olive oil
1 qt. seafood or chicken stock
4 med. potatoes, peeled and diced sm.
1 med. onion, diced
2 stalks celery, diced
1 (14 oz.) can corn
1 (14 oz.) can creamed corn
4 oz. heavy cream
White pepper
1 lb. crawfish tails

In a 4 quart heavy gauge saucepan, heat olive oil. Add onion and celery and saute over low heat with the cover on until transparent. Add potatoes and cook an additional 5 minutes. Add stock and corn and simmer for 30 minutes. Add crawfish and pepper and check for salt. Finish with cream just before serving. Makes 8 servings.