8 oz. bacon

2 onions, chopped

3 cloves garlic, minced

1 c. finely chopped celery

3 T. finely chopped bell pepper

1 c. finely chopped carrots

1/4 c. all purpose flour

4c. chicken broth

1 bay leaf

3 c. finely diced potatoes

1 t. salt

1/4 t. cayenne pepper

1/4 t. paprika

1 17-oz. can cream style corn

1 16-oz. can whole kernel corn

2 c. half & half cream

1 lb. Louisiana crawfish tailmeat

Parsley for garnish

Cook bacon in a large pot until crisp. Crumble and set aside. In drippings, saute’ onions, garlic, celery, bell pepper and carrots until tender. Blend in flour, stirring constantly for 2 minutes. Add broth and bay leaf, stirring occasionally until thickened. Add potatoes, salt, pepper and paprika. Cook for 20 minutes, or until potatoes are tender. Add corn. Heat thoroughly. Stir in half & half. Add crawfish. Heat thoroughly but do not boil. Remove bay leaf and adjust seasonings. When ready to serve, sprinkle each serving with crumbled bacon and chopped parsley. Serves 8-10.