Walleye Chowder

Ice fishing season is in full swing here in Minnesota. Central Minnesota has most of the best lakes to fish on for walleye. This past weekend my husband and his friends braved the cold to camp on the ice and participate in this time honored tradition. Your spoils will be certainly enjoyed!

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Walleye Chowder

serves 4-6

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5 slices bacon, cooked and chopped
3 tbsp butter
½ cup celery, chopped
1 large yellow onion, chopped
¼ cup all-purpose flour
4 cups cold milk
2 cups cubed red potatoes (approx. 2 potatoes)
2 (8 ounce) walleye fillets, cut into chunks
Freshly ground salt and pepper to taste
2 tbsp chopped fresh parsley

Heat the butter in a large stock pot over medium-high heat. Add the celery and onions, sauté until softened.

Stir in flour to form a roux. 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 6-8 minutes, or until fish is cooked through.

Season to taste with salt and pepper. Garnish with parsley and serve.

Note: Any white fish could be used in this recipe.

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