Step 1

In large pot or Dutch oven melt butter on low heat

Step 2

Chop the boiled onion and add to butter, continue to simmer

Step 3

Cut cream cheese in chunks, add to pot and melt

Step 4

After butter and cheese melt, add half and half, stir and heat through

Step 5

Cube potatoes and add to pot

Step 6

Slice corn from the cobs, scraping the cob as you go and add to pot

Step 7

Add de-veined crawfish, stir and cook on low for about 20 minutes. Do not overcook since potatoes are already cooked

Step 8

Salt and pepper to taste

Step 9

Serve with warm baguette or pistollettes and fresh green salad