Bemidji Walleye Chowder
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | cup | Onion, yellow chopped |
| 1.00 | cup | Celery chopped |
| 4.00 | tbsp | Butter |
| 0.25 | cup | All-purpose flour |
| 1.00 | gal | Legout Seafood Base 6 x 1 Lb , prepared |
| 4.00 | cup | Potatoes- Red bliss b-size, quartered |
| 2.00 | cup | Sausage, smoked bias-cut chunks |
| 1.00 | lb | Walleye fillets, cut into 3/4" chuncks |
| 1.00 | cup | Cream, heavy whipping |
| Kosher salt and black pepper to taste |
Preparation
1. In a stockpot, soften the onions and celery in butter. Add flour and cook for 10 minutes. Whisk in the seafood stock, add the potatoes and smoked sausage and simmer until the poatoes are tender.
2. Fold in the walleye and heavy cream. Simmer until the walleye is done.
3. Taste and adjust sesoning.
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