Ingredients

4 to 6 C. hash brown potatoes
4 to 6 C. crappie fillets, cut into strips
1/2 C. celery, diced
1/2 C. onion, diced
2 cans mushroom soup
1 or 2 soup cans milk, depending on how thin you want chowder
1/4 C. melted oleo or butter

Cooking Instructions

Cook crappie, potatoes, and celery with onion in separate pans with enough water so they will come to boil. When tender, combine all into 1 big pan, then add soup, milk, and butter. Simmer together until hot, do not boil or milk will curdle.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)