Looks simply delicious. Did you use fish stock or chicken stock or……….
Had some fresh fillets in the fridge so we tried crappie chowder.
Just looked up a chowder recipe and added some chunks of crappie about 3-5 minutes before serving . Pretty good for a first try. I think white bass would be a little better due to texture but nobody was complaining. We removed the fish right into the bowl then added some liquid. Would be no problem to reheat and add more fish for leftovers but I don’t think the fish would hold up overnight.
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Looks simply delicious. Did you use fish stock or chicken stock or……….
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heavenornot.netchippewa LIKED above post
Looks good. I’d want some hot sauce on it but that’s me. Yummy
Good looking grub. I throw fillets into gumbo.
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A good Crappie Chowder has to be out there. Experimenting helps us all to find another way to consume our catch. The cream of potato - cream of mushroom - cream corn mix with the fillets chunked up was a good start for me. Looking at your bowl I think it was a better start without all that "Cream of" covering up the fish. Thanks for sharing.
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Looks awesome.
I too came to the conclusion that a firmer fish ,would be more suitable.
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there was a recipe online for a sockeye chowder that won several chowder contests back in the day
they smoked the salmon first and the added it when the chowder was done ...
I ate it and about went south when I used to go up there for the combat fishing runs , MAN was it stupid good ,Guinns lodge in alaska i think ...
tedious to make as i did it once in texas with sockey I brought home ....
tasty don't even begin to describe it
bet you could add smoked crappie if its possible to smoke them ?
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