Joan'S Crappie Chowder - cooking recipe

Ingredients

3 c. chicken broth
1 1/2 to 2 c. fresh crappie fillets
2 medium carrots, chopped
2 c. raw potatoes
1/4 c. chopped parsley
1/3 c. chopped celery
1 small onion, chopped
1/4 c. melted butter
2 Tbsp. flour
1/2 c. evaporated milk
salt and pepper to taste

Preparation

Combine all ingredients in a large pot, except fish, butter, flour and milk.
Bring to boil.
While the other pot is coming to a boil, put butter in a nonstick skillet and saute fish until white and firm.
Add fish to boiling pot.
Use the remaining butter in skillet to make sauce.
Add flour and cream with butter over heat. Add milk, salt and pepper to taste.