Crawfish and Corn soup

• 1 small onion, chopped fine
• 1/4 stick butter
• 1/4 cup flour
• 1 large tomato, seeds removed, chopped fine
• 11 oz. can Mexicorn (Green Giant)
• 14 oz. can fat-free chicken broth
• 2 cups half-and-half
• 1/2 pound crawfish tails (or medium shrimp)
• 1 tablespoon Joe's Stuff or other cajun seasoning

Saute onion in the butter for 3-5 minutes, until tender. Add flour and cook 5 minutes over medium heat. Add chicken stock, tomato and Mexicorn; cook 5 more minutes. Slowly whisk in the half-and-half, stirring constantly. Add crawfish and cajun seasoning. Simmer on low heat for 15-20 minutes.

If you prefer a thicker soup, use up to 1/2 cup flour, instead of 1/4 as called for.

Serve and enjoy.