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.
Prep time: 10 minutes
Cook time: 20 minutes
- 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.
For more crappie recipes, visit: MissHomemade.com