1 lb. crawfish
2 cans cream of potato soup
1 can whole kernel corn, undrained
1/2 stick butter
Bell pepper, onion, green onions (to taste)
Mushrooms, sliced

Saute seasonings in butter. Add potato soup and corn. Mix well. Texture should not be too thick. Add milk if too thick. Add crawfish. Cook for 30 minutes. Eat with spoon. Serve with green salad and hot rolls.