Touche's Walleye Chowder
1 lb diced walleye
4 medium potatoes diced to bite size
1 medium onion coarsely chopped
1 large carrot thinly sliced
Salt, Pepper, and Garlic to taste
Water to cover veggies, cook til just tender, add 4 slices
of diced bacon and cook for 10 minutes. Add on 13 oz can cream
or milk, and 1 can cream corn. Simmer mixture. Add fish and cook
10 more minutes stirring often at medium to low heat.
Recommend double batch of corn bread.
For those who like it hot and spicy, you may add Tony Chachere's Creole Seasoning to the chowder. The amount is to your won taste. Add 1-2 tablespoons to the mixture when initially cooking the veggies
Click here to return to the FISH list
Cick here to return to the Main Courses
list