Walleye Chowder

Name: Walleye Chowder
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 slice bacon (cooked, chopped); 3 tablespoon butter; 0.5 cup celery (chopped); 1 yellow onion (chopped); 0.25 cup all-purpose flour; 4 cup milk (cold, low-fat or nonfat); 2 cup red potatoes; 1 pound walleye (thawed, cut into chunks); 2 tablespoon fresh parsley (chopped); 2 tablespoon green onions (chopped); 0.5 teaspoon salt; 0.25 teaspoon pepper

Add a cup of hominy or corn to bulk up this creamy chowder.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 4
Cuisine: American
Difficulty: Medium

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

4 slice bacon (cooked, chopped)
3 tablespoon butter
0.5 cup celery (chopped)
1 yellow onion (chopped)
0.25 cup all-purpose flour
4 cup milk (cold, low-fat or nonfat)
2 cup red potatoes
1 pound walleye (thawed, cut into chunks)
2 tablespoon fresh parsley (chopped)
2 tablespoon green onions (chopped)
0.5 teaspoon salt
0.25 teaspoon pepper

Instructions

Heat butter in a large pot over medium-high heat.
Add celery and onions and sauté until softened.
Stir in flour to form a roux -- which is a mixture of fat and flour used to thicken sauces or soups.
Slowly whisk in the milk.
Add the potatoes and bacon and stir gently.
Reduce heat and simmer for 30 minutes or until potatoes are cooked through.
Add fish chunks and cook for an additional 6 to 8 minutes or until fish reaches the appropriate internal temperature.
Season to taste with salt and pepper.
Garnish with parsley or green onions and serve.

Notes

Consider adding a cup of hominy or corn to bulk up this creamy chowder.

Nutrition (per serving)

Calories: 391
Protein: 29.4 g
Carbohydrates: 34.6 g
Fat: 14.6 g
Fiber: 2.2 g
Sodium: 567 mg
Saturated Fat: 7.1 g
Sugar: 14.8 g
Cholesterol: 98 mg