Serves 4
391 cal · 60 min
Walleye Chowder
Recipe GLPRbe31f2f975dc33
A hearty and comforting cream-based chowder loaded with tender walleye, potatoes, and crispy bacon. This classic soup features a rich, velvety broth created with a butter and flour roux, combined with fresh vegetables and finished with bright parsley. Perfect for a satisfying lunch or dinner.
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Ingredients
4 slices bacon
3 tablespoons butter
1/2 cup celery, chopped
1 yellow onion, chopped
1/4 cup all-purpose flour
4 cups low-fat milk
2 cups red potatoes, diced
1 pound walleye fillets, thawed and cut into chunks
2 tablespoons fresh parsley, chopped
Salt to taste
Black pepper to taste
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Cook the bacon in a large pot over medium-high heat until crispy, approximately 8 to 10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain, then chop it into bite-sized pieces. Reserve 2 tablespoons of the bacon drippings in the pot.
Add the butter to the bacon drippings in the pot over medium-high heat. Once the butter is melted and foamy, add the chopped celery and onion.
Sauté the vegetables for approximately 5 minutes, stirring occasionally, until they become softened and fragrant.
Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to create a roux, which will form a paste-like base for thickening the soup.
Gradually pour in the cold milk while whisking continuously to prevent lumps from forming. Whisk until the mixture is smooth and well combined.
Add the diced red potatoes and the chopped bacon to the pot, stirring gently to distribute evenly throughout the mixture.
Reduce the heat to medium-low and allow the chowder to simmer uncovered for approximately 30 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
Add the walleye chunks to the pot and continue simmering for 6 to 8 minutes. The fish is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F.
Season the chowder with salt and black pepper to your taste preference.
Ladle the chowder into serving bowls and garnish each portion with fresh chopped parsley. Serve hot and enjoy.
