Great Lakes Walleye Chowder

First served at Rossario's Restaurant with left over Walleye from traditional Friday night's Fish Fry. A tradition in Wisconsin. This recipe is adapted from my own Hoosier Potatoe soup and a chowder recipe from the cookbook "A Trim and Terrific Louisana Kitchen" by Holly Berkowitz Clegg.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 7  fillets  walleye, 1-inch chunks
• 1  onion, chopped
• 2  garlic cloves
• 1  red bell pepper
• 3  stalks celery
• 1⁄2 lb butter
• 7  baked potatoes, chopped
• 2  cups chicken broth
• 2  cups  spaghetti sauce
• 1  tablespoon salt
• 1  tablespoon black pepper
• 1  teaspoon cayenne pepper
• 1  teaspoon garlic powder
• 1⁄4 teaspoon white pepper

Directions

1. Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent.
2. Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done.
3. Garnish with diced green onions and a squeeze of lemon juice.
4. Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added.