How to cook Walleye Chowder
- 1 pound walleye fillets; cut into 3/4-inch pieces (any other firm or smoked white fish will work)
- 6-8 ounces piece of salt pork
- 1 3/4 cups chopped onion
- 1 1/2 cup chopped celery
- 1 teaspoon dried thyme
- 1/2 cup crushed saltine crackers
- 1 1/2 pounds potatoes, peeled, cut into 1/2-inch pieces
- 2 cups bottled clam juice (or chicken stock)
- 1 1/2 cup half and half
- 1/2 cup whipping cream (or 1/2 cup more half and half)
- 1/4 cup chopped fresh dill (or dried dill to taste)
- Stir salt pork in heavy Dutch oven or medium stock pot on medium to low heat about 20 minute until rendered. Discard pieces.
- Add chopped onion, celery and thyme, simmer until golden brown. Add finely crushed crackers and stir 3 minutes or until browned.
- Add clam juice or chicken stock, potatoes and bring to boil. Reduce heat and simmer about 15 minutes or until potatoes are tender.
- Add walleye and simmer for another 5 minutes or until cooked through. Add half and half and cream and let simmer another 5 minutes. (Do not boil.) Mix in dill. Season with salt and pepper to taste.
- Serve the Walleye Chowder hot in individual soup bowls with crusty bread or crackers.
The Walleye Chowder is a very affordable dish. Great tasting food is easy to cook and is also healthy.
This recipe for Walleye Chowder serves/makes: 6 servings
The Walleye Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Walleye
Preparation Method: Soup/Stew