CRAPPIE RECIPES Crappie Corn Chowder Recipe submitted by John & Carol Linnenbaugh, Cochranville, Pa.
10 crappie fillets
3 quarts water
1 tablespoon Old Bay seasoning
2 teaspoons salt
4 Russet baking potatoes, peeled and cubed
¼ cup celery, finely chopped
¼ cup onion, finely chopped
¼ cup butter or margarine
1 14.5-ounce can chicken broth
1 14.75-ounce can creamed corn
1½ to 2 cups milk
pepper
Bring water, 1 tablespoon of Old Bay and 1 teaspoon salt to a boil. Add crappie fillets and bring back to a gentle boil, then simmer for 3 to 5 minutes until fillets flake. Drain, chunk and set fillets aside. Combine cubed potatoes, ½ teaspoon salt, celery, onion and chicken broth. Bring to a boil and cook until potatoes are soft. Do not drain. Mash potatoes with potato masher, leaving some potato chunks. Add butter, creamed corn, ½ teaspoon salt, 1/8 teaspoon pepper, crappie and enough milk for desired consistency. Heat on low until heated through. Serve using sides of salt, pepper and Old Bay seasonings for individual taste.
