The Craft of Cooking Crappie: Crappie Chowder

Posted: September 18th, 2013 by Bill Dance

I love fall fishing for bass of course, and oh yeah, crappie as well. And the latter, I really like to eat. With that in mind, here is a crappie recipe that might interest you, should you sack some slab crappie as fall fishing improves:

Crappie Chowder

6-8 crappie fillets
1 onion, diced
1 green bell pepper, diced
1/4-pound of bacon, diced
1 (10 3/4-ounce) can of cream of potato soup, undiluted
1 (16-ounce) can of corn
1 (16-ounce) can of diced carrots
3 small potatoes, diced, salt and pepper to taste
1 soup can of milk

Cut Crappie into small pieces; chill until ready to use. Saute onion and green pepper with bacon until bacon is crisp. Combine bacon and vegetable mixture, potato soup, carrots, potatoes and fish pieces in large sauce pan; season with salt and pepper. Simmer for 30 minutes or until fish flakes when probed with fork. Stir in milk just before servings.

Makes 4-5 servings.

As always, catch one for me!