Walleye Chowder

• Meat

  • 5 slices Bacon, cooked and chopped

• Produce

  • 1/2 cup Celery
  • 2 tbsp Parsley, fresh
  • 2 cups Red potatoes
  • 1 Yellow onion, large

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and pepper, freshly ground

• Dairy

  • 3 tbsp Butter
  • 4 cups Milk

• Other

  • 2 (8 ounce walleye fillets, cut into chunks

Found on gourmethousewife.com

Ingredients

• 5 slices bacon, cooked and chopped
• 3 tbsp butter
• ½ cup celery, chopped
• 1 large yellow onion, chopped
• ¼ 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

Directions

• Heat the butter in a large stock pot over medium-high heat. Add the celery and onions, sauté until softened.
• Stir in flour to form a roux. Slowly whisk in the milk.
• Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes, or until potatoes are cooked through.
• Add fish chunks and cook for an additional 6-8 minutes, or until fish is cooked through.
• Season to taste with salt and pepper. Garnish with parsley and serve.

Nutrition