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 butter

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.