Special K's Crappie Chowder ~ Revisited

[Special K]

Special K’s Crappie Chowder Recipe ~ Revisited

Everyone enjoyed this recipe so good when I posted it last winter, I thought it was time to re-post it
again, since the weather is so cold, wet and nasty lately.

This luscious, creamy crappie chowder is country boy soul food at its absolute best and it’s guaranteed
to hit the spot and warm the soul on the coldest or nastiest winter days. Use crappie fillets and canned
clams for quick and easy preparation. It only takes 20 minutes to assemble ingredients for this easy
crappie chowder then all it needs is another 18 minutes of cooking time. Before serving, sprinkle each
portion with crumbled bacon and garnish with your favorite lightly grated cheese.



Ingredients

•¾ pound of fresh or frozen crappie fillets
•1 pint shucked clams or two 6-1/2-ounce cans minced clams
•4 slices bacon, split lengthwise and halved crosswise
•2-1/2 cups finely chopped (or cubed), peeled potatoes
•3/4 cup finely chopped green onion
•1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
•1 teaspoon instant chicken bouillon granules or two bouillon cubes
•1/8 teaspoon pepper (or pepper to taste)
•1/8 teaspoon of salt (or salt to taste)
•3 cups milk
•Two Tablespoons of butter
•1 cup half-and-half
•1-1/2 tablespoons all-purpose flour
•1/4 cup finely shredded or cubed carrot - (Depending on carrot shreds or cubes you should steam them separately to tender).
•Fresh dill (optional)
•Your favorite finely grated cheese (optional)


Directions

1. Thaw crappie fillets, if frozen and cut them up in very small cubes. Chop shucked clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to clam juice to equal 1 cup. Set clam juice mixture aside.

2. In a large saucepan, Dutch oven or skillet; cook bacon until crisp. Remove bacon, reserving 1 tablespoon bacon drippings, if desired. Drain bacon on paper towels; crumble. Set bacon aside.

3. In the same saucepan combine reserved bacon drippings (if desired), reserved clam juice mixture, potatoes, green onion, dill, bouillon granules (or cubes), butter, carrots and pepper. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until potatoes are tender. With the back of a fork, mash or crush potatoes slightly against the side of the pan, but leave some chunky texture.

4. Combine milk, half-and-half or light cream, and flour until smooth. Add to potato mixture along with the finely shredded or cubed steamed carrots. Cook and stir until slightly thickened and bubbly. Stir in clams and crappie chunks. Return to light boil stirring often to prevent scorching. Reduce heat; cook, uncovered, for 1 to 2 minutes more or until fresh clams curl around the edges and the crappie chunks are flaky and opaque in color.

5. Sprinkle each serving with crumbled bacon and, if desired, garnish with your favorite finely grated cheese. This makes 4 large servings and is excellent with soup or oyster crackers as you will see for yourself.

If you haven't tried this recipe ~ You owe it to yourself to do so.

Let me know what you think of it. Those who have had it, please speak up and tell us what you thought.
I can tell you for a fact... this is some fine dining on a cold and rainy winter day.

[Redge]

Dang, you can cook too! Gonna try this next week.

[bassaholic]

Thank you...really thank you!

[Special K]

Dang, you can cook too! Gonna try this next week.

Yeah Kirk, I am constantly reminding everyone that I'm way more than just another pretty face. I hope you enjoy the chowder. I can about guarantee you that after you try some... you will make it something you'll throw together several times throughout the winter months. Thanks again for all of your help with the decal production... and your help keeping the pricing reasonable for everyone... you're awesome!!!

Thank you...really thank you!

Appreciate it bassaholic. Try this stuff and let us know how you like it.

[Pan Fisherman]

Wow, sounds like a really good dish for a wet day like this. All I need now is to get out there and find some crappie fillets. Thank you Special K

[JordanLimit]

I made some of this last Winter and can attest that it is good. My wife doesn't like dill, so I just left it out. With the weather we are having now, this is great for a cold night's meal.

[red]

Sound's good

[Chuck Haley]

Made some last year. IT WAS GREAT. Still have the recipe saved in my documents. Thanks for the reminder. We will diffinitely do it again........SOON.