Courtney'S Crawfish Chowder

• 2 cups finely diced potatoes
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 5 bay leaves
• 1 teaspoon dried thyme
• 1/2 cup water, or as needed
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups half-and-half
• 4 teaspoons Cajun seasoning
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (12 ounce) package cooked and peeled whole crawfish tails

1. Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
2. Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.

potatoes, onion, celery, butter, bay leaves, thyme, water, butter, allpurpose, cajun seasoning, salt, ground black pepper, crawfish tails

Taken from www.allrecipes.com/recipe/221991/courtneys-crawfish-chowder/ (may not work)