• 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.