Walleye Chowder

"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."
 
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Ready In:
55mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Tried this for the first time and was extremely pleased. I changed things up a bit, used the 2lbs of fish but everything else i used 1 and a half times. Example is the 2 cups of milk needed I used 3, the chicken stock I used 3 cups for more "soup" juice. I also added paprika and a few dashes of cyan pepper. Didn't have white wine but did use Moscato and that little bit of sweetness can be tasted but was a nice touch actually. I also added a little more flour at the end to thicken it up to my liking. One thing I would recommend would be to ad the fish in AFTER everything is cooked and thickened up a little. The next time I make this I will add the fish when i turn the heat OFF, it does not take long for fish to over cook a bit and flake apart.
     
  2. 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!
     
  3. 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
     
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RECIPE SUBMITTED BY

I’m over the hill and heading down the back side at a rapid rate it seems, single, and retired now. My loves? Good friends, most of all. After that I guess it would be wildlife and photographing it. In fact, I love anything that deals with wild animals and the outdoors. Then comes playing with my dog and making a mess trying to cook in the kitchen or around the fire pit, grill or smoker while enjoying a good tumbler of whiskey (whisky).
 
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