Mildly Spiced Cheesy Crappie Soup

Mildly Spiced 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.
Serve with anykind of hard rolls for dipping!

Enjoy!!!