Louisiana Crawfish Bisque

• 1/2 cup butter
• 1/2 cup chopped onion
• 1/2 cup chopped green onion
• 1 pound crawfish tails
• 2 (10.75 ounce) cans cream of potato soup
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (15 ounce) can yellow corn, drained
• 1 (14 ounce) can white corn, drained
• 1 (8 ounce) package cream cheese
• 1 pint half-and-half
• 3 tablespoons Creole seasoning (such as Tony Chachere's(R))
• salt and ground black pepper to taste

1. Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

butter, onion, green onion, crawfish tails, cream of potato soup, cream of mushroom soup, yellow corn, white corn, cream cheese, creole seasoning, salt

Taken from www.allrecipes.com/recipe/222538/louisiana-crawfish-bisque/ (may not work)