Joan'S Crappie Chowder
A hearty, comforting crappie chowder rich with fresh fish, vegetables, and a creamy broth, perfect for seafood lovers seeking a flavorful, filling meal.
Ingredients
Instructions
- Combine all ingredients except fish, butter, flour, and milk in a large pot and bring to a boil.
- While the soup is boiling, melt butter in a nonstick skillet and sauté the crappie fillets until they are white and firm.
- Add the cooked fish to the boiling pot.
- In the skillet with remaining butter, stir in flour and cook briefly to make a roux.
- Gradually add evaporated milk, stirring constantly to create a sauce.
- Season with salt and pepper to taste, then serve the chowder hot.
Tips & Substitutions
For a thicker chowder, you can add more flour to the roux. If you don't have crappie, any mild white fish can be substituted. Consider using frozen vegetables if fresh ones aren't available. To enhance flavor, add a dash of paprika or a splash of white wine while cooking. This recipe is versatile and can easily be adapted to other chicken recipes.
Serving Suggestions
Serve the chowder hot, garnished with extra parsley for a fresh touch. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For a comforting family dinner, consider serving it alongside Chicken Dumpling Pie or Marie'S Supper to balance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally to prevent sticking. Avoid boiling it, as this can cause the fish to become tough and the cream to separate.
Nutrition & Diet Analysis (per serving)
Each serving of Joan'S Crappie Chowder contains roughly 1519 calories, with 25g protein, 187g carbohydrates, and 77g fat. It is an excellent source of potassium (106% of the Daily Value), vitamin A (100% of the Daily Value), and vitamin C (91% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1302mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fish in this chowder?
Yes, you can substitute crappie with other mild white fish like cod or haddock. Ensure the fish is fresh and cooked until it is opaque and flakes easily. Adjust cooking times accordingly based on the thickness of the fillets.
How can I make this chowder dairy-free?
To make this chowder dairy-free, substitute evaporated milk with coconut milk or a dairy-free cream alternative. You may need to adjust the seasoning since coconut milk can add sweetness. Ensure the butter is replaced with a dairy-free option as well.
What can I do with leftover chowder?
Leftover chowder can be repurposed in various ways. Consider using it as a sauce over pasta or rice for a new dish. It can also be frozen for later use; just remember to leave out the fish before freezing and add it back when reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).