Leftover Walleye? Try this recipe for Winter Walleye Chowder
If you've been ice fishing this year, you might have made it home with lots extra Walleye that's just waiting to become the main dish. Here's a easy recipe for a smooth Walleye Chowder that will warm your belly after a cold day on the ice. (serves 4)
- 6 slices bacon, cooked and chopped
- 3 tbsp butter
- 1/2 cup celery, chopped
- 1 large yellow or white onion, chopped
- 1/4 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
- Heat the butter in a large stock pot over medium-high heat. Add the celery and onions, cook and stir until softened
- Stir in flour to form a roux (smooth paste). Slowly whisk in the milk one cup at a time.
- 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 and serve.