Best 3 Walleye Chowder Recipes

**Walleye Chowder: A Culinary Journey into the Depths of Flavor**

In the realm of hearty and comforting dishes, walleye chowder stands as a culinary masterpiece, beckoning taste buds with its symphony of flavors. This delectable soup, crafted with the delicate yet robust flesh of walleye, invites you on a journey of taste that is both familiar and exhilarating. Dive into a creamy broth, infused with the essence of walleye, potatoes, and vegetables, each bite revealing a harmonious blend of textures and flavors. Whether you prefer a classic approach or crave a contemporary twist, this article presents a curated collection of walleye chowder recipes, each offering a unique interpretation of this timeless dish. From traditional family recipes passed down through generations to innovative culinary creations that push the boundaries of taste, these recipes cater to every palate and skill level. So, gather your ingredients, ignite your culinary passion, and embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

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

Ingredients

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

WALLEYE CHOWDER

Walleye Chowder image

The Walleye is a member of the perch family and the perch is without a doubt the sweetest tasting freshwater fish there is. This recipe is from an old fishing magazine I found years ago and is one of the best fish chowders I've ever eaten. If you love walleye you have to try it.

Provided by Chuck in Killbuck

Categories Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

8 slices thick sliced bacon
1 large onion, chopped
1 stalk celery, chopped
1/4 cup flour
2 medium potatoes, peeled and diced large
1/2 cup white wine
2 cups fish stock or 2 cups chicken stock
2 cups milk
1/2 green pepper, chopped
1/2 red pepper, chopped
1 cup frozen corn
1 bay leaf
salt
pepper
2 lbs deboned walleyed pike fillet, diced large,same size as potatoes

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.

GUNFLINT WALLEYE

Gunflint Walleye image

Make and share this Gunflint Walleye recipe from Food.com.

Provided by Annas Mom

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup butter
2 -3 large garlic cloves, finely chopped
1 -2 teaspoon fresh lemon juice
2 1/2 lbs boneless skinless walleyed pike fillet or 2 1/2 lbs other lean white-fleshed fish fillets
salt & freshly ground black pepper
3/4 cup grated romano cheese
1 cup fine dry breadcrumb
green onion (optional)

Steps:

Spray a 15X10X1 baking pan with nonstick cooking spray.
In small saucepan, melt butter and stir in garlic and lemon juice.Rinse fillets. Cut into 6 servings, if necessary.
Place fillets in a single layer in baking pan. Brush with garlic-lemon butter; season lightly with salt and pepper.
Sprinkle fish with Romano cheese and cover with bread crumbs. Drizzle the fish with any remaining garlic-lemon butter. (Fish may be prepared to this point, covered and refrigerated up to 1 hour).
Bake in 450 oven for 10 to 12 minutes or until flakes easily. Transfer fillets to warm serving platter and garnish with green onion.

Nutrition Facts : Calories 182.1, Fat 11.5, SaturatedFat 6.9, Cholesterol 31.4, Sodium 327.3, Carbohydrate 13.8, Fiber 0.8, Sugar 1.2, Protein 6

Tips:

Select Fresh Walleye: Opt for walleye fillets that are firm and have a mild, sweet aroma. Avoid fillets with a slimy texture or an off smell.
Properly Clean and Cut Walleye: Rinse the walleye fillets under cold water and pat them dry. Remove any bones or skin using a sharp knife. Cut the fillets into bite-sized pieces.
Use High-Quality Ingredients: For the best flavor, choose fresh vegetables and herbs. Use unsalted butter or olive oil for sautéing to control the saltiness of the chowder.
Cook Vegetables Patiently: Sauté the vegetables over medium heat until they are softened and slightly caramelized. This step enhances the flavor and sweetness of the vegetables.
Add Liquid Gradually: When adding broth or water to the chowder, do it gradually while stirring constantly. This prevents the chowder from curdling and ensures a smooth consistency.
Use Fresh Herbs: Incorporate fresh herbs like thyme, parsley, or dill for an extra layer of flavor. Add them towards the end of cooking to preserve their delicate aromas.
Adjust Seasoning to Taste: Taste the chowder and adjust the seasoning accordingly. Add more salt, pepper, or herbs if needed.
Serve with Accompaniments: Serve the walleye chowder with crusty bread, crackers, or a side salad for a complete meal.

Conclusion:

Walleye chowder is a hearty and flavorful dish that showcases the delicate taste of walleye fish. By following these tips, you can create a delicious and comforting chowder that is perfect for a chilly day. Experiment with different vegetables, herbs, and spices to create your own unique variations of this classic recipe. Walleye chowder is also a great way to use up leftover walleye fillets, making it an economical and versatile dish. So, gather your ingredients, put on your apron, and whip up a batch of this delectable walleye chowder to warm your soul and delight your taste buds!

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