FISH (CRAPPIE) CHOWDER

  • 4 cups grilled crappie or white fish
  • ½ pound bacon
  • 1 cup flour
  • 1 large onion chopped
  • 2 cups chicken broth
  • 1 bottle clam juice
  • 6 potatoes, cubed
  • ½ gallon half and half
  • Salt and pepper to taste


Set the EGG for direct cooking without the convEGGtor at 350°F.
Season fish with salt and pepper, place on a perforated grid and cook until the fish flakes easily. Remove from the EGG and break into bite-sized pieces.
In a Dutch oven, fry bacon until crisp, then break into small pieces. Add onions and cook until soft. Add flour to pan with bacon and drippings to make a roux. Add chicken broth, clam juice and stir until mixed. Add potatoes cook until tender. 
Add half and half and salt and pepper to taste. Cook for about 20 minutes, then add the fish. If you like a thicker chowder, add a little cornstarch mixed with water. Stir and cook additional 5 minutes.
This chowder is wonderful served in a bowl or hollowed out round bread loaf.