Found this on another local outdoor site a couple years ago, and have been making it since. Its fantastic and relatively easy.
Also tastes amazing if you switch fish out with leftover light & dark turkey meat, leftover spiral cut ham from holidays, or some slow cooked chicken... maybe even better. Just add the substitute cooked meats after the milk and cream cheese.
1.5 pound bluegill
2.5 cups potatoes (diced)
1 cup onions (chopped)
1 cup celery (chopped)
1/2 cup green pepper (chopped)
1/4 cup parsley (chopped)
1 can evaporated milk
1 8-ounce package of cream cheese
1/2 cup carrots (chopped)
1/2-1 teaspoon of Babe Winkelman Brand Northwoods Seasoning (switch with any other favored seasoning)
Salt & pepper to taste
Place fish, potatoes, onions, carrots, celery, green pepper and parsley into kettle and add enough water to cover. Boil until potatoes are tender (approximately 15 minutes). Lower heat and add milk, cream cheese, salt, pepper and seasoning. Do not boil -- just heat and serve. Sprinkle with shredded cheese and chives.
If desired... add a little four at the end if you like thicker creamy soup. Keep mixing in little by little until desired thickness
I have no idea where to find Winkleman seasoning, however any fair blend will do... garlic powder & season salt, or even old bay seafood/poultry seasoning works. I've used many combos, and all tasted good. Also an easy recepie to mix up... I like to add some red pepper, mushrooms, ect.