Walleye Chowder

45 min · Serves 4

Based on a recipe from Joe Van Alstine, Little Traverse Bay Bands of Odawa Indians, via USDA MyPlate Kitchen

What goes in

• 4cooked bacon
• 44.4 mlbutter
• ½ cupcelery
• 1yellow onion
• ¼ cupall-purpose flour
• 4 cupscold low-fat milk
• 2 cupsred potatoes
• 1 lbwalleye fillets
• 29.6 mlfresh parsley or green onions (optional)
• salt and pepper (optional)

How to cook it

1. Melt the butter in a large pot over medium-high heat, then cook the celery and onions until they soften.
2. Stir in the flour to coat the vegetables, then gradually whisk in the cold milk until smoothly incorporated.
3. Fold in the potatoes and chopped bacon, lower the heat, and simmer gently for about 30 minutes until the potatoes are tender.
4. Add the walleye chunks and continue simmering for 6 to 8 minutes until the fish flakes easily and is cooked through.
5. Season the chowder with salt and pepper to taste, then finish with a sprinkle of fresh parsley or green onions before serving.

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