Great Lakes Walleye Chowder Recipes

LAKE ERIE PERCH CHOWDER

Steps:

• Melt the butter in a Dutch oven or other heavy pot over medium heat. When it stops frothing, add the chopped onion and cook gently until its soft and translucent. Do not let it brown.
• Add the potatoes and coat with the butter. Cook for 1 to 2 minutes to let the butter absorb a bit. Sprinkle everything with salt. Pour in the fish stock, water and marjoram and add salt and pepper to taste. Simmer gently for about 20 minutes, or until the potatoes are tender.
• Once the potatoes are tender, add the perch and the kielbasa and simmer another 10 minutes. Turn off the heat and add the dill.
• Ladle into bowls and let everyone add sour cream to taste at the table. Serve with lots of beer. and some crusty bread.

GREAT LAKES WALLEYE CHOWDER

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.

WALLEYE CHOWDER

Steps:

• In a large saucepan, saute bacon until crisp.
• Remove, drain, crumble bacon.
• Set aside.
• Remove bacon fat from pan, leaving one tablespoon in pan.
• Add celery and onion to pan.
• Saute until tender.
• Sprinkle with flour, stirring constantly.
• Cook 3 minutes.
• Add potatoes, stock, wine and bay leaf.
• Simmer until potatoes are barely soft.
• Add all remaining ingredients.
• Cook until the walleye is just tender.
• Do not overcook.
• Sprinkle crumbled bacon over the top and serve.