Walleye Chowder

This recipe works for almost any fish or seafood, but walleye is the best. This recipe feeds eight, but feel free to double or even triple it to make enough to reheat later. Soup is always best the next day. Be liberal with your portions and error on the high side. You can always add more milk to get the consistency you want.

Ingredients
10 slices of thick bacon
2 medium onions, chopped
4 celery stalks, chopped
1/2 cup flour
6 medium potatoes, peeled and diced large
2 cups white wine
4 cups fish stock or chicken stock
4 cups milk
1 green pepper, chopped
1 red pepper, chopped
2 cups frozen corn
2 16oz cans of wild rice (Canoe brand or equivalent)
2 bay leaves
4 pounds deboned walleye fillet, diced bite size (same size as potatoes)
salt to taste
garlic to taste
pepper to taste

Directions:
In a large saucepan, saute bacon until crisp.
Remove, drain, crumble bacon. Leave a little bacon fat in pan.
Add celery and onion to pan.
Saute until tender.
Sprinkle with flour, stirring constantly.
Cook three minutes.
Add potatoes, stock, wine and bay leaves.
Simmer until potatoes are barely soft.
Add all remaining ingredients.
Cook until the walleye is just tender. Don’t overcook.
Sprinkle crumbled bacon on top and serve.

Was this post helpful?
Let us know if you liked the post. That’s the only way we can improve.
Yes
No

Previous

Next

Since 1995, we have existed for one purpose...to help our clients live the life they’ve always imagined. We are a fee-only registered investment advisor (RIA) and a full-time fiduciary, meaning we fight for your best interests day in and day out. Our approach results in shared success.

Get P&A in your inbox!

Get P&A in your inbox!

Sign up for our monthly email – Written in-house to educate & entertain.

You have Successfully Subscribed!

DOWNLOAD "5 KEYS TO RETIRING WITH CONFIDENCE" HERE

DOWNLOAD "5 KEYS TO RETIRING WITH CONFIDENCE" HERE

Please enter your name and email below.

You have Successfully Subscribed!