Piscolli's Killer Southwest Crappie Chowder
Or as we like to say "Chow Da"
6 strips of bacon
2 table spoons of butter
½ yellow onion, diced
½ cup Italian parsley, chopped roughly
1 table spoon of fresh thyme, chopped
32 oz chicken stock
1 table spoon of Arizona Gun Slinger
Fresh ground pepper
Sea Salt
3 russet potatoes, diced to liking
2 small cans of diced clams in clam juice
1 can of corn
1 table spoon of fresh chives, chopped
12 nice Crappie Fillets, cut into chunks
1 to 1.5 pints of heavy whipping cream
In large pot cook bacon until brown.
Remove bacon but leave bacon grease
Chop bacon and set aside
Add butter, onion, parsley and simmer
While simmering add thyme
When onions brown a little add chicken stock and raise heat
Add AZ Gun Slinger, stir, then salt and pepper to taste
Add potatoes, clams, corn and slow boil until potatoes are cooked
If the stock doesn’t reduce down you can smash a few potato pieces to thicken stock
Salt and pepper again to taste
Add chives
Remove from heat, add Crappie and cover
Once Crappie chunks turn white add cream and bacon bits
Stir lightly so not to break up the Crappie too much
Let it stand for ½ hours, reheat on low if necessary
I like sour dough bread as a bowl or on the side. Corn chips are even better
Enjoy!
__________________
Bill Eveland
Arizona Crappie Association
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