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 saut?ed with the onions to give flavor and also help thicken the soup.Makes 4 Source: