Crawfish Chowder

1 lb. frozen crawfish tails, thawed
1 (8oz) block of cream cheese
1 stick margarine
1/3 - 1/2 cup green onions, chopped
1 qt half and half
2 cans whole kernel corn, drained
2 cans cream of potato soup
1 can cream of mushroon soup
1 Tbsp Tony Chachere's

In a large pot, combine crawfish, cream cheese, margarine and green onions over medium heat. Stir continuously until cream cheese melts and onions are tender. Add remaining ingredients and simmer over medium low heat until heated through.

**You must live somewhere reasonably close to Louisiana to be able to find crawfish. Anything with the brand name "Boudreaux's" is obviously a Louisiana thing. If you're able to find them, this is the most awesome chowder! I serve it with crusty rolls to soak up some of the "juice".