Walleye Chowder
Add a cup of hominy or corn to bulk up this creamy chowder.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
391
Calories
29g
Protein
35g
Carbs
15g
Fat
2g
Fiber
15g
Sugar
567mg
Sodium
Saturated Fat 7 g · Cholesterol 98 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
bacon, cooked and chopped
4 slices
butter
3 tablespoons
celery, chopped
1/2 cup
yellow onion, chopped
1
all-purpose flour
1/4 cup
cold milk (low-fat or nonfat)
4 cups
red potatoes
2 cups
walleye, thawed, cut into chunks (2 8-ounce fillets)
1 pound
fresh parsley or green onions, chopped
2 tablespoons
Salt and pepper to taste
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.
Notes
- •If you want to cut back on sodium, swap the bacon for turkey bacon or ham, or prepare the recipe without it.
- •Optional: Add a cup of traditional hominy or scorched corn
- •This recipe contains one or more ingredients considered to be traditional or indigenous to Native American communities in certain regions across North America.
Source: USDA MyPlate Kitchen · Recipe adapted from Joe Van Alstine, Little Traverse Bay Bands of Odawa Indians
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