Preparation:
Place the chicken stock in a 6-quart kettle and put it on to heat. In a small pan, saute the onion in the butter just until clear. Stir in the flour and cook for moment, thus making a roux. Stir the roux into the hot soup stock, stirring until the soup thickens a bit. Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add the half and half and the corn. Bring to a simmer and seaon to taste with salt and pepper. Serve. (You can vary this by adding 1 pound crawfish tail meat, cooked; peeled and cooked shrimp, or diced cooked chicken.) |
