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

1. Wash hands with soap and water.
2. Heat butter in a large pot over medium-high heat.
3. Add celery and onions and sauté until softened.
4. Stir in flour to form a roux -- which is a mixture of fat and flour used to thicken sauces or soups.
5. Slowly whisk in the milk.
6. Add the potatoes and bacon and stir gently.
7. Reduce heat and simmer for 30 minutes or until potatoes are cooked through.
8. Add fish chunks and cook for an additional 6 to 8 minutes or until fish reaches the appropriate internal temperature.
9. Season to taste with salt and pepper.
10. Garnish with parsley or green onions and serve.

Nutrition per serving

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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.