Ralph and Kacoo's Crawfish and Corn Soup

Ingredients

• 3 tablespoons bacon drippings
• 1 (17 ounce) can whole kernel corn
• 3 tablespoons flour
• 1 (17 ounce) can cream style corn
• 1 onion, finely chopped
• 1/2 can diced Ro*Tel tomatoes
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1 quart heavy whipping cream
• Black and cayenne pepper to taste
• 1 pound fresh crawfish tails, fat on

Instructions

1. Heat bacon fat and mix in the flour to make a roux. Cook roux to a light brown peanut butter color. (Stir constantly so that the roux will not burn.)
2. Add the onions and garlic and smother in the roux. Cook for 3 to 5 minutes.
3. Add the crawfish and both corns and cook for 3 minutes.
4. Add the whipping cream and Ro*Tel tomatoes and simmer over medium heat until soup starts to thicken.
5. Add salt and peppers if desired.

Notes

A raw baking potato can be diced and sautéed with the onions to give flavor and also help thicken the soup.