Walleye Chowder

[Lee Borgersen]

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.


 
4 servings   
   
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 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 walleyed pike fillet, diced large,same size as potatoes 


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.

[jigglestick]

oh great, now I have to go catch some fish  ::)

[GRIZ]

I love chowder. This looks mighty tasty, wonder how it'd work with northern? Well first I'd have to learn how to take out y bones.

[Joe]

That does sound good. I'll have to give that one a try.

It's a bit of a process, but well worth it. I make this about once a year.

CREAMY FISH CHOWDER

4 cups chopped potatoes
1 cup chopped celery
1 small onion, chopped
21/2 teaspoons salt
1 teaspoon pepper
4 cups water
2 pounds fish fillets
2 cups water
1/4 teaspoon thyme
1 bay leaf
1 teaspoon salt
1/2 cup melted butter
2/3 cup flour
4 cups milk
2 cups shredded cheddar cheese
1 16-ounce can whole kernel corn, drained

Combine potatoes, celery, onion, 21/2 teaspoons salt and pepper with 4 cups water in saucepan. Cook until potatoes are tender. Combine fish fillets with 2 cups water, thyme, bay leaf and 1 teaspoon salt in saucepan. Cook until fish flakes easily. Strain broth into undrained vegetables. Flake fish. Add to soup. Blend butter and flour in large saucepan. Cook for several minutes. Add milk. Cook until thickened, stirring constantly. Stir in cheese until melted. Add to soup. Stir in corn. Heat to serving temperature; do not boil.
Yield: 10 servings

[Lee Borgersen]

GRIZ,

It should be very good with northern. As for the Y bones here's your answer. http://www.why-fish.com/

[jigglestick]

I think I will post that link for all to see.

[Lee Borgersen]

Stick,

I think it would fit right in on the new "How to Forum". That's if we get it up and running as previously suggested.

[Mayfly]

Stick,

I think it would fit right in on the new "How to Forum". That's if we get it up and running as previously suggested.

Yes indeed!


That recipe is making me hungry.