RECIPES CRAPPIE By: Raschell Rule Potato and Crappie Chowder Recipe This creamy crappie chowder recipe is easy to make and delicious This Potato and Crappie Chowder Recipe tastes great when served with a fresh salad and bread. (Photo courtesy of MissHomemade.com) This crappie recipe produces a chowder that is thick. For the evaporated milk, I suggest one to two cans depending on how thin or thick you want your chowder. Only use one can for a thicker consistency. Serves: 4 Prep time: 10 minutes Cook time: 20 minutes 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: 1. In a saucepan, boil potatoes until fork tender. Add the fish chunks and remove when cooked. Sauté the celery and onion until tender; drain. 2. 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. 3. Top this hearty crappie chowder with crumbled bacon and shredded cheese before serving. For more crappie recipes, visit MissHomemade.com.