3 tablespoons bacon drippings
1 (17 ounce) can whole kernel corn
3 tablespoons flour
1 (17 ounce) can cream style corn
1 onion, finely chopped
1/2 can diced Ro-Tel tomatoes
1 teaspoon garlic, minced
1 teaspoon salt
1 quart heavy whipping cream
Black and cayenne pepper to taste
1 pound fresh crawfish tails, fat on
Heat bacon fat and mix in the flour to make a roux. Cook roux to a light brown peanut butter color. (Stir constantly so that the roux will not burn.) Add the onions and garlic and smother in the roux. Cook for 3 to 5 minutes.
Add the crawfish and both corns and cook for 3 minutes. Add the whipping cream and Ro-Tel tomatoes and simmer over medium heat until soup starts to thicken. Add salt and peppers if desired.
NOTE: A raw baking potato can be diced and saute.