Crappie Chowder

• 4 cups boneless crappie
• 8 cups water
• 2 tablespoons Old Bay Seasoning
• 4 cups potatoes
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup of butter
• 1 can Cream of Mushroom Soup
• 1 can Cream of Celery Soup
• 2-3 cups of milk

Steep the 4-cups boneless crappie fillets in about 8-cups of water seasoned with 1 – 2 Tablespoons of Old Bay Seasoning for about 15-minutes, drain and chop/flake into small pieces.

While fillets are cooking, saute about 4-cups of cubed style frozen hash-brown potatoes, ½-cup finely chopped onion, ½-cup finely chopped celery in about ¼-cup butter in a large skillet just until potatoes are tender but not mushy.

Add 1-can Cream of Mushroom Soup, 1-can of Cream of Celery Soup and 2 to 3-cups milk depending on how thick you want your chowder. Bring to a slow simmer, stir in fish, salt and pepper to taste (optional) and simmer about 20-minutes. Serve with Ritz or Oyster Crackers.