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Hearty Walleye Chowder

Hearty Walleye Chowder

Chowder came to be when local fishermen would throw samples of their day’s catch into a large cauldron and boil the chunks of fish with various vegetables and potatoes.  Today, there are many versions of chowder that doesn’t include seafood.  However, seafood chowder remains the most popular kind there is.  Indeed, there’s nothing like some hot and hearty chowder to soothe you at the end of a hectic day.  This delicious Walleye Chowder recipe is the perfect comfort soup for cold nights.  Delicious and easy to make, you won’t be able to resist!

Serves 2

  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • ¼ cup flour
  • 1.2 cup white wine
  • 2 cups fish stock or chicken stock
  • 2 cups milk
  • 2 medium potatoes, peeled and diced
  • 1 cup canned corn
  • 1 bay leaf
  • Salt and pepper
  • 6 strips bacon
  • 2 lbs walleye pike fillet, diced

Directions:

  • In a large saucepan, sauté the bacon until it is crisp.
  • Drain the oil from the bacon and chop into bits.  Set aside.
  • Remove the bacon fat from the pan, leaving just 1 tablespoon in the pan to be used for frying the remaining ingredients.
  • Add celery and onions to the pan, and sauté until they are tender.
  • Sprinkle the celery and onion with flour, stirring constantly.  Continue cooking for about 3 minutes.
  • Add the potatoes, stock, wine and bay leaf and continue stirring.
  • Simmer until the potatoes are soft and tender.
  • Add all your remaining ingredients including the walleye fillets to the mixture.
  • Continue stirring and cooking until the walleye is just tender, making sure not to overcook.
  • When done, sprinkle the bacon bits on top and serve.