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.
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
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.