Prep 20 mins
Cook 35 mins
The Walleye is a member of the perch family and the perch is without a doubt the sweetest tasting freshwater fish there is. This recipe is from an old fishing magazine I found years ago and is one of the best fish chowders I've ever eaten. If you love walleye you have to try it.
- 8 slices thick sliced bacon
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1⁄4 cup flour
- 2 medium potatoes, peeled and diced large
- 1⁄2 cup white wine
- 2 cups fish stock or 2 cups chicken stock
- 2 cups milk
- 1⁄2 green pepper, chopped
- 1⁄2 red pepper, chopped
- 1 cup frozen corn
- 1 bay leaf
- 2 lbs deboned walleyed pike fillet, diced large,same size as potatoes
- In a large saucepan, saute bacon until crisp.
- Remove, drain, crumble bacon.
- Set aside.
- Remove bacon fat from pan, leaving one tablespoon in pan.
- Add celery and onion to pan.
- Saute until tender.
- Sprinkle with flour, stirring constantly.
- Cook 3 minutes.
- Add potatoes, stock, wine and bay leaf.
- Simmer until potatoes are barely soft.
- Add all remaining ingredients.
- Cook until the walleye is just tender.
- Do not overcook.
- Sprinkle crumbled bacon over the top and serve.
I am so happy I found this recipe! We fish a lot, and were sick of the same ole fried fish. I made this with walleye and bass (that's what we caught!) and the chowder was just wonderful. The only thing I left out was the corn (I didn't have any). I like my food to look good, and all the veggies made this nice and colorful. Thanks!
I agree, this is one of, if not, the best chowder I have tasted. In Quebec, where I live, we call Walleye--Dore. I would not change a thing on this recipe. Thanks for sharing. Joanie Biddulph