Walleye Chowder
Dive into the comforting flavors of Walleye Chowder, a hearty, creamy soup that showcases tender pieces of walleye fillets enveloped in a velvety broth. This crowd-pleaser blends the earthy goodness of diced potatoes, sweet corn kernels, and aromatic vegetables like onion, celery, and carrot, all enhanced by the warming touch of thyme and a hint of garlic. A classic roux thickens the chowder, while heavy cream adds a luxurious richness, making every spoonful irresistibly satisfying. Perfect for a cozy family dinner or a special weekend meal, this chowder pairs beautifully with crusty bread or crackers. Ready in just over an hour, Walleye Chowder is an easy-to-make dish that highlights the delicate flavor of walleye, making it an ideal recipe for seafood enthusiasts.
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Recipe Information
Ingredients
- 1 lb walleye fillets
- 2 medium potatoes (russet or Yukon Gold), diced
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery stalks, diced
- 1 medium carrot, diced
- 2 cloves garlic cloves, minced
- 3 tbsp all-purpose flour
- 4 cups chicken or fish stock
- 1 cup heavy cream
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 leaf bay leaf
- 0.5 tsp thyme, dried
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Start by prepping your ingredients: dice the potatoes, chop the onion, celery, and carrot, and mince the garlic.
Cut the walleye fillets into 1-inch pieces and set aside in the refrigerator until needed.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, carrot, and garlic, cooking until softened, about 5 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
Gradually add the chicken or fish stock, stirring to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes, bay leaf, thyme, salt, and black pepper. Cook uncovered for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream and corn kernels, and let the mixture return to a simmer.
Add the walleye pieces and gently simmer for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish.
Remove and discard the bay leaf. Adjust seasoning with additional salt and pepper if needed.
Ladle the chowder into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 6257 mg | 272% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 25.0 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 285 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3915 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
