Walleye Chowder

45 мин · Порций: 4

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

Что нужно

• 4cooked bacon
• 44.4 млbutter
• ½ стак.celery
• 1yellow onion
• ¼ стак.all-purpose flour
• 4 стак.cold low-fat milk
• 2 стак.red potatoes
• 1 фунтwalleye fillets
• 29.6 млfresh parsley or green onions (по желанию)
• salt and pepper (по желанию)

Как готовить

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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