Kate & Paul's Crappie Chowder

Ingredients:
Crappie filets
Potatoes
Frozen peas
Frozen corn
Broccoli, chopped
Celery
Onions
Skim milk (approx. 1.5 to 2 qts.)
Half & half (1/4 cup)
Butter (1/4 stick)
Seasonings to taste (e.g. Old Bay, salt/pepper, thyme, rosemary, dill, curry, paprika, fennel, coriander)

Directions:
Go to a nearby lake, bay, ocean, or river.  Catch a mess of crappie or other mild-tasting fish like whiting, bream or flounder (although I have also used catfish).

Peel and cut up potatoes into 1/2" to 3/4" pieces.  Place in large soup pot and cover with water.  Cook until almost tender.  Add broccoli, onions, celery and fish filets (I usually lay the filets on top so they steam).  Continue cooking until potatoes are done and filets flake easily.  Drain most of the water.  Add peas and corn.  Add milk, half & half and butter and cook over medium to medium-low heat.  Season as preferred.  Stir frequently and monitor closely or milk will scald.  Cook just until milk begins to steam (but NOT to boiling point).  Serve with crackers or cheesy biscuits.