Boil potatoes until tender in stock of choice. Saute onion, celery and parsley with the "Seasonings" as listed. Celery will be softened but not mushy when the cooking is complete. When potatoes have softened, add the saute, corn and crawdad/crab and garlic.
Heat the mixture until boiling and then add cream. In the still-remnanty saute pan bring together butter, becon drippings and flour to form a roux. Bring roux to simmer, stirring constantly. Combine with stock and bring to a boil before simmering on low until one hour before serving.