Walleye Chowder
Add a cup of hominy or corn to bulk up this creamy chowder.
Ingredients
- 4 slices bacon, cooked and chopped
- 3 tablespoons butter
- 1/2 cup celery, chopped
- 1 yellow onion, chopped
+ 6 more ingredients
Instructions
1
Wash hands with soap and water.
2
Heat butter in a large pot over medium-high heat. Add celery and onions and sauté until softened.
3
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.
4
Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes or until potatoes are cooked through.
5
Add fish chunks and cook for an additional 6 to 8 minutes or until fish reaches the appropriate internal temperature.
6
Season to taste with salt and pepper. Garnish with parsley or green onions and serve.
Nutrition Estimate
383Calories
24gProtein
28gCarbs
17gFat
Per serving • Estimated by Blinner AI