Creamy Walleye Chowder

This comforting chowder provides high-quality protein from walleye and calcium from low-fat milk, making it a hearty and nourishing meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 slices bacon, cooked and chopped · 171 kcal in the whole recipe
• 3 tablespoons butter · 333 kcal in the whole recipe
• 1/2 cup celery, chopped · 8 kcal in the whole recipe
• 1 yellow onion, chopped · 28 kcal in the whole recipe
• 1/4 cup all-purpose flour · 122 kcal in the whole recipe
• 4 cups cold low-fat milk · 284 kcal in the whole recipe
• 2 cups red potatoes, cubed · 149 kcal in the whole recipe
• 1 pound walleye fillets, thawed and cut into chunks · 467 kcal in the whole recipe
• 2 tablespoons fresh parsley, chopped · 2 kcal in the whole recipe
• Salt and pepper to taste

Method

1. Melt the butter in a large pot over medium-high heat, then add the celery and onions and sauté until softened, about 5 minutes.

   

2. Stir in the flour and cook for 1 minute to form a roux, then slowly whisk in the cold milk to prevent any lumps.

   

3. Add the cubed potatoes and chopped bacon, bring to a gentle simmer, then reduce the heat to low, cover, and cook for 30 minutes until the potatoes are tender.

   

4. Gently stir in the fish chunks and cook for an additional 6 to 8 minutes until the fish flakes easily, then season with salt and pepper.

   

5. Garnish with fresh parsley and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.