Total Time
55mins
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.

Ingredients Nutrition

Directions

  1. In a large saucepan, saute bacon until crisp.
  2. Remove, drain, crumble bacon.
  3. Set aside.
  4. Remove bacon fat from pan, leaving one tablespoon in pan.
  5. Add celery and onion to pan.
  6. Saute until tender.
  7. Sprinkle with flour, stirring constantly.
  8. Cook 3 minutes.
  9. Add potatoes, stock, wine and bay leaf.
  10. Simmer until potatoes are barely soft.
  11. Add all remaining ingredients.
  12. Cook until the walleye is just tender.
  13. Do not overcook.
  14. Sprinkle crumbled bacon over the top and serve.
Most Helpful

5 5

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!

5 5

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