• 4 C. hash brown potatoes
• 4 C. crappie fillets, chunked
• 1/2 C. diced celery
• 1/2 C. diced onion
• 2 cans cream of mushroom soup
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 to 2 cans evaporated milk
• 1/4 C. melted butter


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.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.