Crawfish and Corn Chowder

1 lb cooked crawfish tail meat
2 T hot sauce (Louisiana hot sauce, Baumer Foods Crystal or McIlhenny Tabasco)
4 cups fresh or frozen corn
4 cups seafood or chicken stock
1 large onion, chopped fine
1 bunch green onions, chopped fine
½ cup celery, chopped fine
¼ cup chopped parsley
2 cloves garlic, chopped fine
4 T butter
4 T flour
2 cups heavy cream
salt and pepper or Zatarain's Creole Seasoning or Tony Chachere's Original Creole Seasoning

Saute large onion and celery in butter over medium heat until translucent or soft. Whisk in garlic and flour, stirring until well blended. Add corn and stock and stir until soup comes to a soft boil and thickens. Add green onions, parsley and Hot Sauce. Simmer 20 minutes. Add crawfish and cream. Simmer 5 minutes more. Salt and pepper to taste.

Serves 8.

Note: Half-and-half or no-fat half-and-half can be substituted for heavy cream.