Walleye Chowder Food
WALLEYE CHOWDER
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
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.
GREAT LAKES WALLEYE CHOWDER
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
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
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