How to make a Potato and Crappie Chowder.
Serves: 4
Ingredients:
- 4 cups hash brown potatoes
- 4 cups crappie fillets, chunked
- ½ cup diced celery
- ½ cup diced onion
- 2 cans cream of mushroom soup
- ¼ teaspoon homemade garlic powder
- ¼ teaspoon homemade onion powder
- 1 to 2 cans evaporated milk
- ¼ cup melted butter
Directions:
- In a saucepan, boil potatoes until fork tender. Add the fish chunks and remove when cooked. Sauté the celery and onion until tender; drain.
- Combine all into one large Dutch oven or pot. Now add cream of mushroom soup, evaporated milk, garlic powder, onion powder and butter. Simmer together until hot. Do not boil or milk will curdle.
- Top this hearty crappie chowder with crumbled bacon and shredded cheese before serving.
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