This Walleye Chowder Recipe is best served with a piece of bread. (Photo courtesy of Chef Michael J. Smith)
By Chef Michael J. Smith with Chef Tom Kavanaugh
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Serves: 4 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
1 cup diced red potatoes with skin on 1 ¼ quarts fish stock (bouillon cubes and hot water may be substituted) 2 strips bacon, diced 1 small onion, diced 2-3 ribs celery, diced 3 ounces butter 4 ounces flour 2 cups heavy cream or half and half 1 cup clams in juice, chopped (optional) 1 cup cocktail shrimp (optional) ½ cup frozen corn ½ cup chopped fresh tomatoes 1 pound walleye fillets, cut into bite-size chunks 2 tablespoons chopped parsley 1 teaspoon chopped thyme Salt and freshly ground black pepper, to taste Directions:
Cover the potatoes with the fish stock and simmer until done. Remove the potatoes and hold for later use. In a separate pot, cook the bacon until partially rendered. Add butter, onion and celery, and sauté until onions are translucent. Add flour and combine with a wire whisk to make a roux. Cook for 5 to 6 minutes, stirring constantly. Add the hot fish stock gradually, stirring until thickened and smooth. Add cream (or half and half) and chopped clams in juice and simmer about 10 minutes. Add potatoes, cocktail shrimp, corn and tomatoes, and stir in gently with a wooden spoon. Add walleye chunks and the remaining herbs, and simmer until the walleye is done (3 to 4 minutes). Season with salt and pepper.
