Walleye Chowder

Walleye Chowder

This is an easy recipe using fresh walley, preferably caught from a sparkling Minnesota lake. Should take just 45 minutes, and much of that time can be spent relaxing or downing shots of icy cold vodka.

2 eight-ounce walleye filets 
3 strips diced bacon 
1⁄2 cup diced celery 
1 large yellow onion 
2 cups quartered red potatoes 
3 cups milk 
1⁄2 cup whipping cream 
1⁄4 cup flour 
3 tbsp butter 
2 tbsp fresh chopped parsley 
Salt & pepper to taste 

Put the butter into a large stock pot to melt over medium-high heat. Add the bacon and quickly saute until the bacon begins to crisp. 

Add the celery and onions, saute both until onions turn slightly opaque. Then add flour to form a roux. Stir until the roux blends with the butter, forming an almost paste-like consistency. Then add milk. Be sure to use cold milk to prevent lumping. You can adjust the thickness at this point. To thin it, simply add chicken stock, milk or water. 

Add the potatoes and chunks of fish and stir gently. Use a whisk and be careful not to break up the delicate pieces of walleye. Reduce the heat and simmer for about 40 minutes, or until the potatoes are cooked through. 

Then, add the whipping cream and stir gently, then put in bowls. Add salt and pepper to taste and garnish with parsley.


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