1 Attachment(s)
Special K's Crappie Chowder ~ Revisited
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.
Attachment 144378
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.
