This Walleye Chowder Recipe is greatest served with a bit of bread. (Picture courtesy of Chef Michael J. Smith)

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Serves: 4
Prep time: quarter-hour
Prepare dinner time: half-hour


  • 1 cup diced pink potatoes with pores and skin on
  • 1 ¼ quarts fish inventory (bouillon cubes and sizzling water could also 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 (non-compulsory)
  • 1 cup cocktail shrimp (non-compulsory)
  • ½ cup frozen corn
  • ½ cup chopped contemporary tomatoes
  • 1 pound walleye fillets, reduce into bite-size chunks
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped thyme
  • Salt and freshly floor black pepper, to style


  1. Cowl the potatoes with the fish inventory and simmer till completed. Take away the potatoes and maintain for later use.
  2. In a separate pot, cook dinner the bacon till partially rendered. Add butter, onion and celery, and sauté till onions are translucent.
  3. Add flour and mix with a wire whisk to make a roux. Prepare dinner for five to six minutes, stirring consistently.
  4. Add the recent fish inventory progressively, stirring till thickened and clean.
  5. Add cream (or half and half) and chopped clams in juice and simmer about 10 minutes.
  6. Add potatoes, cocktail shrimp, corn and tomatoes, and stir in gently with a picket spoon.
  7. Add walleye chunks and the remaining herbs, and simmer till the walleye is finished (3 to 4 minutes). Season with salt and pepper.

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