Walleye Chowder

[rmh2o]

Ingredients:

2 8oz walleye filets
3 strips diced bacon
1/2 cup diced celery
1 large yellow onion
2 cups quartered red potatoes
3 cups milk
1/2 cup whipping cream
1/4 cup flour
3 tbsp butter
2 tbsp fresh chopped parsley
salt & pepper to taste

Put the butter into large stockpot to melt over medium high heat add the bacon and quickly saute until the bacon begins to crisp add celery and onions saute both until onions turn slightly opague add flour to form a roux stir until the roux blends with the butter forming an almost paste like consistancy then add milk be sure to use cold milk to prevent lumping you can adjust the thickness at this point to thin it by adding chicken stock,milk or water add potatoes and chunks of fish and stir gently use a wisk and be careful not to break up the fish reduce heat and simmer for about 40 minutes or untill potatoes are done then add whipping cream and stir gently put in bowls salt & pepper to taste & garnish with parsley

suggestions-I also add a few chopped up carrots to this recipe and I dont add the fish till about the last 10 minutes so it doesnt fall apart this even tastes better after it sits a day

[This message has been edited by Pwaldow123 (edited 03-20-2002).]