Great Lakes Corn Chowder Recipes

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GREAT LAKES WALLEYE CHOWDER



Great Lakes Walleye Chowder image

First served at Rossario's Restaurant with left over Walleye from traditional Friday night's Fish Fry. A tradition in Wisconsin. This recipe is adapted from my own Hoosier Potatoe soup and a chowder recipe from the cookbook "A Trim and Terrific Louisana Kitchen" by Holly Berkowitz Clegg.

Provided by MadCity Dale

Categories     Chowders

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 14

7 fillets walleye, 1-inch chunks
1 onion, chopped
2 garlic cloves
1 red bell pepper
3 stalks celery
1/2 lb butter
7 baked potatoes, chopped
2 cups chicken broth
2 cups spaghetti sauce
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon white pepper

Steps:

  • Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent.
  • Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done.
  • Garnish with diced green onions and a squeeze of lemon juice.
  • Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added.

Nutrition Facts : Calories 402.6, Fat 24.6, SaturatedFat 15, Cholesterol 61.6, Sodium 1417.4, Carbohydrate 41.1, Fiber 6.1, Sugar 6, Protein 6.5

CANADIAN LIVING CORN CHOWDER



Canadian Living Corn Chowder image

Make and share this Canadian Living Corn Chowder recipe from Food.com.

Provided by Laureen in B.C.

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 slices bacon, chopped
1 onion, chopped
2 celery ribs, chopped
1 tablespoon flour
2 -3 cups chicken stock
1 large potato, peeled and diced
2 cups milk
2 cups corn, cream style
salt and pepper

Steps:

  • In large heavy saucepan , cook bacon until crisp. Add onion and celety cooking until soft, but not brown. Stir in flour and them slowly adding in chicken stock. Add potatoes and simmer 10 minutes or until tender.
  • Add milk and cream corn. simmer about 10 minutes. Add salt and pepper to taste. Do not boil.

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