"My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant."
Saute onions in butter until wilted. Add crawfish, soup, corn and Philly. Cook, stirring until philly melts. Add Half & Half. Mix well. Add Creole seasoning, salt and pepper. Cook fifteen minutes on low to medium heat. Serve with French bread and a nice salad.