Corn and Crawfish Soup

1 stick butter or margarine
2 tbsp. flour
1 onion, chopped
1/4 c. chopped green onion
1/4 c. grated Provolone cheese
1 qt. milk
2 lg. cans cream style corn
1 (15 oz.) can whole kernel corn
1 can cream of potato soup
1/2 tsp. Accent
1 lb. crawfish
1/2 tsp. Worcestershire sauce
Dash of Tabasco
Salt to taste


Blend margarine and flour over low heat. Add onions until wilted. Add other ingredients and cook on medium heat for 40 minutes. Serves 8. 1 1/2 pound shrimp may be substituted for crawfish. Serve with salad and garlic bread.