Crappie Chowder
24 Crappie Fillets
5 Medium Potatoes (cubed)
2 Medium Onions (chopped)
1 Carrot (chopped)
1 Celery Stick (chopped)
2 chicken Bouillon Cubes
3 Tablespoons Butter
4 Ounces Velveeta Cheese
4 Ounces Philadelphia Cream Cheese
1 Pint Half & Half
1 Pint Milk
2 Cups Water
1 teaspoon Salt
1 Teaspoon Pepper

Put potatoes, onions, carrot, celery, water, salt and pepper in a large pot. Cover pot and cook until vegetables are tender. Add crappie fillets and bouillon cubes and cover over medium heat until crappie flakes. Stir occasionally. When crappie flakes, add both cheeses and butter and cook on a low heat until they melt. Then, add Half & Half and milk. Cover and simmer on low heat for 10 to 15 minutes.