Crawfish Soup


1 large onion, chopped
1 large bell pepper, chopped
1 stick butter
2 lbs. crawfish
4 cans Cream of Potato Soup
4 cans cream-style corn
3 cans milk (regular milk poured in corn can)



Saute onions and bell peppers in butter until tender.

Add crawfish and cook 20 minutes over medium heat.

Add rest of the ingredients and cook another 20 minutes. Stir often so it doesn't stick.

Salt and pepper to taste. For extra spicy, add a few drops of Tabasco.