Chuck in Killbuck's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1In a large saucepan, saute bacon until crisp.
- 2Remove, drain, crumble bacon.
- 3Set aside.
- 4Remove bacon fat from pan, leaving one tablespoon in pan.
- 5Add celery and onion to pan.
- 6Saute until tender.
- 7Sprinkle with flour, stirring constantly.
- 8Cook 3 minutes.
- 9Add potatoes, stock, wine and bay leaf.
- 10Simmer until potatoes are barely soft.
- 11Add all remaining ingredients.
- 12Cook until the walleye is just tender.
- 13Do not overcook.
- 14Sprinkle crumbled bacon over the top and serve.
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Nutritional Facts for Walleye Chowder
Serving Size: 1 (517 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 500.4
- Calories from Fat 237
- Total Fat 26.4 g
- Saturated Fat 9.9 g
- Cholesterol 49.0 mg
- Sodium 638.2 mg
- Total Carbohydrate 45.5 g
- Dietary Fiber 4.7 g
- Sugars 3.9 g
- Protein 16.8 g
The following items or measurements are not included:
walleyed pike fillet