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Author Topic: Mexican Cheesey Crappie Soup  (Read 3217 times)

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Offline walleyechasers3

  • Outdoorsman
  • Posts: 75
  • Karma: +0/-0
  • Tripoli, Iowa **USA**
Mexican Cheesy Crappie Soup

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
8-9 ounces mild Mexican-flavored pasterized processed cheese
loaf,cut into 1-inch cubes
1 1/2 cups water
1 teaspoon instant chicken bouillon granules
1 1/2 lbs. crappie, skin removed, cut into 1-inch pieces
Snipped fresh chives

In a 6-quart Dutch oven or stockpot,combine onion,celery,peppers
and butter. Cook over medium-high heat for 3-4 minutes,or until
vegetables are tender,stirring constantly. Reduce heat to medium.
Stir in the flour,and salt and pepper. Blend in the milk. Cook over
medium heat until mixture thickens and bubbles,stirring constantly.
Add the cheese. Stir until melted. Remove from heat.

In a 2-quart saucepan,combine the water and bouillon. Bring to a
boil over medium-high heat. Add crappie pieces. Return mixture to
a boil. Reduce heat to low. Simmer for 9-10 minutes,or until fish is
firm and opaque and just begins to flake. Add fish and bouillon
mixture to cheese mixture. Mix well. Cook over medium heat for 3-5
minutes,or until hot,stirring frequently. Sprinkle each serving
evenly with the chives.

This is AWESOME  ;D You any kinda fish you want in this.

Offline GRIZ

  • Master Outdoorsman
  • Posts: 1793
  • Karma: +0/-0
Sounds pretty good, I'll have to try it sometime. I might want to reduce the hot peppers some as I like a bit of heat but not fire.
"The two enemies of the people are criminals and government, so let us tie the second down with the chains of the constitution so the second will not become the legalized version of the first."
~Thomas Jefferson

Offline walleyechasers3

  • Outdoorsman
  • Posts: 75
  • Karma: +0/-0
  • Tripoli, Iowa **USA**
Griz, make it the way it is in the recipe. The peppers don't make it hot at all. They are just regular green & red peppers, not the hot spicy peppers

Offline Mr Harry

  • Xtreme Outdoorsman
  • Posts: 135
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  Since it was a cold day today, I made this soup.  It was very tastey, my wife even liked it!!!  Thanks for a good receipe, I would make it again!!

Offline walleyechasers3

  • Outdoorsman
  • Posts: 75
  • Karma: +0/-0
  • Tripoli, Iowa **USA**
This recipe is why I love to panfish :laugh: Glad you enjoyed it. Might have to dig up some more ;)

Offline Joe

  • Master Outdoorsman
  • Posts: 1118
  • Karma: +0/-0
    • Outdoors Weekly
This does look tasty. I may have to whip some up over the weekend. I suppose just about any boneless fillet will work?

I'll have to dig up my recipe for Crappie Chowder and post it.
« Last Edit: April 04/04/07, 11:08:53 AM by Joe »
Here's to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold pint-- and another one!

Offline walleyechasers3

  • Outdoorsman
  • Posts: 75
  • Karma: +0/-0
  • Tripoli, Iowa **USA**
Any fillet will work. This awesome STUFF  :rock: