Crawfish Corn Soup

Description
This is from my mother-in-law. This makes a large amount; it can be halved. You can also use frozen crawfish tails, it saves time from peeling the tails.

Ingredients

 * 2 cups margarine
 * ½ cup flour
 * 1 pint Creole seasoning mix (chopped onion, green pepper, celery, garlic, shallots)
 * 1 quart milk
 * 3 cans whole corn
 * 3 cans creamed corn
 * 2 cans cream of potato soup
 * 16 ounces cheddar cheese, shredded
 * 2 lbs Louisiana crawfish
 * season with Creole seasoning (Tony Chachere's seasoning)
 * season with salt
 * 1 can Rotel tomatoes

Directions

 * 1) Saute vegetables in butter until tender.
 * 2) Add flour and stir until blended.
 * 3) Add milk, corn, potato soup, crawfish and seasonings.
 * 4) Cook 40 minutes.
 * 5) Add cheese.
 * 6) Serve hot.