Ingredients:

• 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

Directions:

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

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.