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WALLEYE CHOWDER

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 8 servings
INGREDIENTS
  • 1 pound red potatoes cut into 1/2-inch cubes
  • 2 cups reduced sodium chicken broth
  • 1 cup bottled clam juice
  • 4 slices bacon chopped
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 2 teaspoons chopped garlic
  • 2 tablespoons all-purpose flour
  • 1 14.75 ounce can cream style corn
  • 2 cups half & half
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 pounds walleye fillets bones removed
  • - Old Bay® seasoning
DIRECTIONS

In medium saucepan over medium heat, combine potatoes, chicken broth and clam juice; bring to a boil. Reduce heat; simmer 10 minutes or until potatoes are tender. Set aside.

Meanwhile, in large saucepan or Dutch oven over medium heat, sauté bacon until it begins to brown. Add in onions, celery and garlic; salt and pepper to taste. Sauté until vegetables are softened.

Stir in flour; cook 1 minute. Gradually whisk in broth from potatoes; add potatoes, corn, half & half and thyme; salt and pepper to taste.

Liberally season walleye fillets with Old Bay seasoning. Place whole fillets in chowder, gently covering with chowder. Bring to a simmer; do not boil. Simmer 15-20 minutes, gently stirring occasionally, or until walleye flakes apart when stirred.