Walleye And Bacon Chowder

Ingredients

• 3 slices bacon, cooked and chopped
• 1/2 cup 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, diced
• 1 pound walleye, thawed, cut into chunks
• 2 tablespoons fresh parsley or green onions, chopped
• Salt and pepper to taste

Method

1. 1 Heat butter in a large pot over medium-high heat. Add celery and onions and sauté until softened.
2. 2 Stir in flour to form a roux. Slowly whisk in the milk.
3. 3 Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes or until potatoes are cooked through.
4. 4 Add fish chunks and cook for an additional 6 to 8 minutes or until fish reaches the appropriate internal temperature.
5. 5 Season to taste with salt and pepper. Garnish with parsley or green onions and serve.