Walleye Chowder
Add a cup of hominy or corn to bulk up this creamy chowder.
- Yield
- 4 Servings
- Serving size
- 1 serving
- Rating
- 3.50 of 5 (4 ratings)
Food groups
- Dairy: 1 cup
- Grains: 1/2 ounces
- Protein Foods: 3 ounces
- Vegetables: 3/4 cups
Ingredients
- 4 slices bacon, cooked and chopped
- 3 tablespoons butter
- 1/2 cup celery, chopped
- 1 yellow onion, chopped
- 1/4 cup all-purpose flour
- 4 cups cold milk (low-fat or nonfat)
- 2 cups red potatoes
- 1 pound walleye, thawed, cut into chunks (2 8-ounce fillets)
- 2 tablespoons fresh parsley or green onions, chopped
- Salt and pepper to taste
Directions
- Wash hands with soap and water.
- Heat butter in a large pot over medium-high heat.
- Add celery and onions and sauté until softened.
- Stir in flour to form a roux -- which is a mixture of fat and flour used to thicken sauces or soups.
- 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 to 8 minutes or until fish reaches the appropriate internal temperature.
- Season to taste with salt and pepper.
- Garnish with parsley or green onions and serve.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 391.24 |
| Total Fat | 14.63 g |
| Saturated Fat | 7.14 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 98.26 mg |
| Carbohydrates | 34.63 g |
| Dietary Fiber | 2.24 g |
| Total Sugars | 14.84 g |
| Added Sugars included | 0 g |
| Protein | 29.38 g |
| Calcium | 364 mg |
| Potassium | 1061 mg |
| Sodium | 567.06 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 80 mg |
| Phosphorus | 609 mg |
| Selenium | 42 mg |
| Zinc | 2 mg |
| Vitamin A | 247 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 3.1 mcg |
| Vitamin C | 13 mg |
| Vitamin D | 4 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 38 mcg |
| Folate | 68 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.5 mg |
| Niacin | 3 mg |
| Choline | 135 mg |
Recipes you may also like
- Catfish Stew and Rice
- Tuna Apple Salad Sandwich
- Easy Oven Fish with Spinach Basil Dipping Sauce & Spiced Apples
- Tuna Veggie Picnic Sandwich
- Salmon Burgers and Sweet Potato Oven Fries
- Salmon Burgers
- Salmon Spread
Source
Recipe by: Recipe adapted from Joe Van Alstine, Little Traverse Bay Bands of Odawa Indians
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/walleye-chowder. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.