Soup: United States – Walleye Chowder

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 12 min

Total 30 min

Ingredients

1 lb / 450 g walleye fillets, cut into 1-inch pieces
4 slices bacon, chopped
1 medium onion, diced
2 stalks celery, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced (about 2 cups / 300 g)
3 cups (720 ml) fish or chicken broth
1 cup (160 g) corn kernels (fresh or frozen)
1 cup (240 ml) heavy cream or half-and-half
Salt and pepper, to taste
1 tbsp (15 ml) fresh parsley, chopped

Instructions

1. In a large pot, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon, leaving drippings.
2. Add onion and celery to the pot and sauté until softened, about 5 minutes. Stir in garlic and cook 30 seconds.
3. Add potatoes and broth. Bring to a simmer and cook until potatoes are tender, about 10–12 minutes.
4. Stir in corn and cream, then add walleye pieces. Simmer gently 4–6 minutes until fish is opaque and flakes. Do not boil vigorously.
5. Season with salt and pepper, stir in reserved bacon and parsley. Serve hot with crusty bread.