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If you happen to’re on the autumn walleye chew proper now and questioning find out how to put together your bounty, suppose out of the golden-fried field for a second. Bear in mind: Nothing beats a sizzling bowl of chowder on a crisp October or November night. Even higher if the chowder is do-it-yourself with large meaty chunks of walleye. And sure, this recipe is ideal for lunch at deer camp, particularly if ready forward, refrigerated and slowly heated up.

Though my walleye chowder varies a bit bit every time I put together it—relying on the elements available—comply with these steps and also you’ll find yourself with a champion one-dish meal.

So, the template for this profitable recipe was taken from Sherry Day’s Michigan Whitefish Chowder recipe discovered right here. We’ll give credit score the place it’s due.

However you’ll discover I made some modifications to Sherry’s recipe. Like extra bacon, cream, smoked fish, white pepper, and some different thrives. Sherry’s recipe appeared too … what’s the phrase? Wholesome.


walleye chowder



4 cups water

2 cups Kitchen Fundamentals (or do-it-yourself) seafood inventory

2 1/2 cups entire milk

1/2 cup cream


5 bacon strips

2 kilos of chunked walleye

3/4 pound smoked whitefish


3 celery stalks, diced

1 giant yellow onion, diced

2 leeks (white half), sliced

4 Idaho Gold potatoes, diced (with the pores and skin on)


4 bay leaves

1 tsp dried dill weed

1/2 tsp white pepper

Salt and black pepper to style

5 or 6 drops of Zatarain’s Concentrated Shrimp and Crab Boil

1/2 – 1 tsp Outdated Bay Seasoning

Mix 4 cups of water, two bay leaves and walleye chunks in a forged iron skillet. Carry the water to a boil, flip down the warmth, then let the fish simmer for 10 minutes.

Switch the fish to a bowl, place within the fridge.

Fry bacon till barely crisp in a forged iron dutch oven.

Drain bacon on paper towels, crumble when cool.

Add diced celery, onion and leeks to the bacon grease. Sautee till translucent.

Add the 4 cups of water used to simmer the fish to the sautéed greens. Add two extra bay leaves, 5 or 6 drops of Zatarain’s Concentrated Shrimp and Crab Boil, 1 tsp dried dill weed, a beneficiant sprinkling of Outdated Bay Seasoning, 1/2 tsp white pepper and salt/black pepper to style.

Add 2 cups of seafood inventory to the combination. Carry to a boil, scale back and simmer for 10 minutes.

Add 2 1/2 cups milk, potatoes, smoked whitefish, and bacon and simmer for 10 minutes. Then add 1/2 cup cream and let simmer (don’t boil) for a further 10 minutes.

Retrieve walleye from the fridge and add to the combination.

Let the flavors commingle on low warmth for so long as you may stand it.

Serve in man-sized bowls with spoons sufficiently big to shovel snow.

Add black pepper as required.

Serve with butter-slathered, do-it-yourself bread.

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