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Walleye Chowder
sent in
by Angel Hill |
Ingredients
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It’s easy to make, and from start to
finish, it should take just 45 minutes, and much of that
time is spent relaxing while your Walleye Chowder simmers to
a delightful flavor.
2 eight-ounce walleye filets
3 strips diced bacon
½ cup diced celery
1 large yellow onion
2 cups quartered red potatoes
3 cups milk
½ cup whipping cream
¼ cup flour
3 tbsp butter
2 tbsp fresh chopped parsley
Salt & pepper to taste
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Cooking Instructions
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the butter into a large stock pot to melt over medium-high
heat. Add the bacon and quickly saute until the bacon begins
to crisp.
Add the celery and onions, saute
both until onions turn slightly opaque. Then add flour to
form a roux. Stir until the roux blends with the butter,
forming an almost paste-like consistency. Then add milk. Be
sure to use cold milk to prevent lumping. You can adjust the
thickness at this point. To thin it, simply add chicken
stock, milk or water. Add the potatoes and chunks of fish
and stir gently. Use a whisk and be careful not to break up
the delicate pieces of walleye. Reduce the heat and simmer
for about 40 minutes, or until the potatoes are cooked
through.
Then, add the whipping cream and
stir gently, then put in bowls. Add salt and pepper to taste
and garnish with parsley.
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