Walleye Chowder

• 4 slicesbacon, cooked and chopped
• 3 tbspbutter
• 1/2 cupcelery, chopped
• 1 yellow onion, chopped
• 1/4 cupall-purpose flour
• 4 cupsmilk
• 2 cupsred potato
• 1 lbwalleye, thawed, cut into chunks
• to taste fresh parsley, chopped
• to taste scallion, chopped
• to taste salt
• to taste black pepper

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Heat butter in a large pot over medium-high heat. Add celery and onions and sauté until softened.

3. 3

   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.

4. 4

   Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes or until potatoes are cooked through.

5. 5

   Add fish chunks and cook for an additional 6 to 8 minutes or until fish reaches the appropriate internal temperature.

6. 6

   Season to taste with salt and pepper. Garnish with parsley or green onions and serve.