For northern fishermen and women, summers are filled with fish—lots of it! But, the recipe list is usually pretty short. They fry, fry some more, and maybe, on a special day, grill or bake. Here’s something different: an easy, flavor-packed fish chowder (no frying needed!). The best part? It’s even better the next day after the flavors have settled. Use any fresh-caught fish—though, heads up, the author of the recipe may have tossed a mystery pike in tonight… and it was still tasty!
Walleye Chowder
Servings: 6 servings
Ingredients
- 5 slices bacon cooked and chopped
- 3 tbsp butter
- 1/2 cup celery chopped
- 1 large yellow onion chopped
- 1/4 cup all-purpose flour
- 4 cups cold milk
- 2 cups cubed red potatoes approx. 2 potatoes
- 2 8 ounce walleye fillets, cut into chunks
- Freshly ground salt and pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
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Heat the butter in a large stock pot over medium-high heat. Add the celery and onions, sauté until softened.
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Stir in flour to form a roux. Slowly whisk in the milk.
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Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes, or until potatoes are cooked through.
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Add fish chunks and cook for an additional 6-8 minutes, or until fish is cooked through.
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Season to taste with salt and pepper. Garnish with parsley and serve.
