Crappie Chowder With Corn Cakes Recipe

crappie chowder, crappie soup, panfish chowder, corn cake,

There’s nothing better on a cold evening then chowder and corn cake!

I don’t know if it’s worldwide or just here in America but we love our soup!  Cold evenings tend to adjust our taste buds from barbecue, slaw, and ice cream in the summer to soups, chilis, and pies in the winter.

In our household fish is on the menu at least once a week and we love branching out looking for new recipes we can share!

As a huge fan of clam chowder, I pondered whether or not we could make a crappie version.  Shelby told me no problem so we started experimenting until we got it exactly right, and I’m happy to share it with you today!

The soup is very thck & rich and with the bacon added has just the right amount of salt

No soup is complete without a bread, so you will receive a bonus on how she makes her delicious corn cake that takes the place of dessert!



Ingredients (T= Tablespoon to= teaspoon)


Two packages of “real” bacin bits

Unsalted Butter

Two cloves minced garlic

One diced onion

5 Stalks Celery chopped small

One tsp dried thyme

Two Bay Leaf

Salt/Pepper to taste

Three Tbsp all purpose flour

Two cups Milk

Two Cups Vegetable stock

One Can Clams (separate from juice and reserve)

1/2 pound – 1 pound of crappie fillets

Potatoes – I used about a pound of red potatoes – Use your favorite!

1/2 & 1/2 – 1 cup optional for a creamier soup


Start by melting 2 T of butter in a large soup pot or dutch oven. Add your onion and celery and sweat those babies out (cook them until soft and translucent).

Add your minced garlic and thyme then give it a stir. Add in your bacon once the thyme becomes fragrant!

Next you are going to be making a bit of a roux. I added an additional 2 T of butter to the pot. Once melted add in your flour and stir it until it becomes golden brown ( 1 minuteish).

Slowly stir in your milk, vegetable stock, clam juice and toss in your bay leaves. Add your potatoes and boil until cooked through, about 15 minutes depending on the size of your chunks. Keep an eye on the bottom of your pan it! Milk will scorch!

Once your potatoes are cooked, toss in your clams and crappie. Season with salt and pepper. At this point, add in 1/2 – 1 cup of half and half if you want to make it creamier. 

All done! Enjoy! We ate this with a slice of corn cake. ( Recipe below)



Corn Cake


9×13 pan

2 boxes of Jiffy Corn Muffin Mix (or 16oz)

2 15oz Cans of creamed corn

1 15oz can or whole kernel corn; drained

2 cups sour cream

1 Stick of butter; melted

1 egg

Preheat your oven to 350 degrees.

Mix all ingredients together and pour into a well greased pan.

Cook until lightly browned 30-40 minutes.





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