INGREDIENTS
1/2 cup
butter
30 oz
canned corn
1 lb
crawfish
10 3/4 oz
cream of potato soup
1/4 tsp
creole seasoning
2 tbsp
flour
1/4 cup
green onion
4 cups
milk
1 medium
onion
1 dash
pepper sauce
10 servings
salt
15 oz
whole kernel corn
1/2 tsp
worcestershire sauce