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.

Ingredients

4 serv.

slices thick sliced bacon↗8 slices
large onion, chopped↗1
stalk celery, chopped↗1
cup flour↗1⁄4 cup
medium potatoes, peeled and diced large↗2
cup white wine↗1⁄2 cup
cups fish stock or 2 cups chicken stock↗2 cups
cups milk↗2 cups
green pepper, chopped↗1⁄2
red pepper, chopped↗1⁄2
cup frozen corn↗1 cup
bay leaf↗1
salt↗
pepper↗
lbs deboned walleyed pike fillet, diced large,same size as potatoes↗2 lbs

Step-by-step instructions

1
In a large saucepan, saute bacon until crisp.
2
Remove, drain, crumble bacon.
3
Set aside.
4
Remove bacon fat from pan, leaving one tablespoon in pan.
5
Add celery and onion to pan.
6
Saute until tender.
7
Sprinkle with flour, stirring constantly.
8
Cook 3 minutes.
9
Add potatoes, stock, wine and bay leaf.
10
Simmer until potatoes are barely soft.
11
Add all remaining ingredients.
12
Cook until the walleye is just tender.
13
Do not overcook.
14
Sprinkle crumbled bacon over the top and serve.

Source: food.com

Original recipe ↗

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