Walleye Chowder


  • Package of Bacon
  • 1tbsp butter
  • Med Onion, minced
  • 2 or 3 minced green onions
  • Mushrooms
  • 1 stalk celery, chopped
  • ¼ cup flour
  • 2 med potatoes peeled and diced
  • ½ cp white wine+
  • 2 cps chicken stock
  • 2 (12 fluid ounce) cans evaporated milk
  • 1 cp frozen corn
  • 2 bay leaves
  • Salt
  • Pepper
  • 4 diced walleye fillets (depends if you have “Mark” fillets or “Archie” fillets of course)


Sautee and crumble bacon

Sautee onion (not green onion), mushroom, and celery in some oil or bacon grease

Melt butter, add in sautéed celery, mushes and onion, then stir in flour

Add wine and chicken stock. Heat on high and stir until unclumpy

Add spuds, bay leaf, couple pinches of salt & pepper – reduce heat to medium

Simmer until potatoes are barely soft (15-20 min or so)

If chowder isn’t creamy enough add some flour base to thicken

Add remaining ingredients (evaporated milk, corn, walleye) except bacon

Cook until walleye is tender and Do Not Overcook (5-7min)

Serve with crumbled bacon and minced green onion on top!



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