Walleye Chowder
Ingredients
- 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
- salt
- pepper
- 2 lbs deboned walleye or pike fillet, diced large,same size as potatoes
- ½ cup croutons
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 and croutons over the top and serve.
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