Add a cup of hominy or corn to bulk up this creamy chowder!
Ingredients
- 4 slices bacon, cooked and chopped
- 3 tablespoons butter
- 1/2 cup celery, chopped
- 1 yellow onion, chopped
- 1/4 cup all-purpose flour
- 4 cups cold milk (low-fat or nonfat)
- 2 cups red potatoes
- 1 pound walleye, thawed, cut into chunks (2- 8 ounce fillets)
- 2 tablespoons fresh parsley or green onions, chopped
- Salt and pepper to taste
Note: Substitute bacon with turkey bacon or diced ham.
Directions
- Wash hands with soap and water.
- Heat butter in a large pot over medium-high heat. Add celery and onions and sauté until softened.
- Stir in flour to form a roux — which is a mixture of fat and flour used to thicken sauces or soups. Slowly whisk in the milk.
- Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes or until potatoes are cooked through.
- Add fish chunks and cook for an additional 6 to 8 minutes or until fish reaches the appropriate internal temperature.
- Season to taste with salt and pepper. Garnish with parsley or green onions and serve.
Notes
- If you want to cut back on sodium, swap the bacon for turkey bacon or ham, or prepare the recipe without it.
- Optional: Add a cup of traditional hominy or scorched corn
- This recipe contains one or more ingredients considered to be traditional or indigenous to Native American communities in certain regions across North America.
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Source:
Recipe adapted from Joe Van Alstine, Little Traverse Bay Bands of Odawa Indians
