Cooking with Kokanee Quinn: Walleye Chowdah!

Cooking with Kokanee Quinn: Walleye Chowdah!
By angelamontana

Posted: November 16, 2024

For northern fishermen and women, summers are filled with fish—lots of it! But, the recipe list is usually pretty short. They fry, fry some more, and maybe, on a special day, grill or bake. Here’s something different: an easy, flavor-packed fish chowder (no frying needed!). The best part? It’s even better the next day after the flavors have settled. Use any fresh-caught fish—though, heads up, the author of the recipe may have tossed a mystery pike in tonight… and it was still tasty!

Walleye Chowder

Course: Main Dish

Servings: 6 servings

Author: The Gourmet Housewife

Ingredients

5 slices bacon cooked and chopped
3 tbsp butter
1/2 cup celery chopped
1 large yellow onion chopped
1/4 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

Instructions

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.