I've probably posted this recipe in the past but here it is again for the newbies. It's quick and easy, a little break from good ole fried crappie (made that this evening) and a dandy warm-up during the cooler months.

Crappie Chowder

Cook about 4-cups crappie fillets in about 8-cups of water seasoned with 1 – 2-Tablespoons Old Bay Seasoning or Crawfish/Crab/Shrimp boil at just below a simmer for about 15-minutes, drain, let cool a few minutes and chop/flake into small pieces.

While fillets are cooking, sauté about 4-cups cubed style frozen hash brown potatoes, 1-cup finely chopped onion, 1-cup finely chopped celery in ¼-cup butter or olive oil in a large skillet or heavy sauce pan just until potatoes are tender but not mushy.

Add 1-can Cream of Mushroom Soup, 1-can Cream of Celery Soup and 2 to 3-cups milk depending on how thick you want your chowder. Bring to a slow simmer, stir in fish and simmer about 10-minutes, stirring occasionally to prevent sticking. Serve with Ritz or Oyster Crackers.

Enjoy!