Walleye Chowder Food

GREAT LAKES WALLEYE CHOWDER

Great Lakes Walleye Chowder image

First served at Rossario's Restaurant with left over Walleye from traditional Friday night's Fish Fry. A tradition in Wisconsin. This recipe is adapted from my own Hoosier Potatoe soup and a chowder recipe from the cookbook "A Trim and Terrific Louisana Kitchen" by Holly Berkowitz Clegg.

Provided by MadCity Dale

Categories Chowders

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

7 fillets walleye, 1-inch chunks
1 onion, chopped
2 garlic cloves
1 red bell pepper
3 stalks celery
1/2 lb butter
7 baked potatoes, chopped
2 cups chicken broth
2 cups spaghetti sauce
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon white pepper

Steps:

Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent.
Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done.
Garnish with diced green onions and a squeeze of lemon juice.
Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added.

Nutrition Facts : Calories 402.6, Fat 24.6, SaturatedFat 15, Cholesterol 61.6, Sodium 1417.4, Carbohydrate 41.1, Fiber 6.1, Sugar 6, Protein 6.5

WALLEYE CHOWDER

Walleye Chowder image

The Walleye is a member of the perch family and the perch is without a doubt the sweetest tasting freshwater fish there is. 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.

Provided by Chuck in Killbuck

Categories Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

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 walleyed pike fillet, diced large,same size as potatoes

Steps:

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.

SLOW-COOKER FISH CHOWDER

Slow-Cooker Fish Chowder image

A great, hearty fish chowder that's lower in fat. Perfect for a winter's day. This recipe is very versatile. I use low-sodium, homemade stock and I find there's enough salt from the bacon that no more is needed. You can change up the seafood, the vegetables, and the seasonings. I find seafood chowder difficult to reheat (a no-no at work!) so I would make this when I have company coming who can finish it in 1 or 2 days.

Provided by KathrynG

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 4h30m

Yield 9

Number Of Ingredients 14

Ingredients

4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
6 cups chicken stock
1 cup fresh corn kernels
2 large potatoes, diced
3 stalks celery, diced
2 large carrots, diced
ground black pepper to taste
½ teaspoon red pepper flakes, or to taste
1 cup scallops
1 cup uncooked medium shrimp, peeled and deveined
¼ pound halibut, cut into bite-size pieces
1 (12 ounce) can evaporated milk

Steps:

Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 27.9 g, Cholesterol 56.5 mg, Fat 6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 2.6 g, Sodium 723.5 mg, Sugar 7.4 g

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