Walleye Chowder

Ingredients

4 slices bacon, cooked and chopped
3 tablespoons butter
1/2 cup celery, chopped
1 yellow onion, chopped
1/4 cup all-purpose flour
4 cups cold milk (low-fat or nonfat)
2 cups red potatoes
1 pound walleye, thawed, cut into chunks (2- 8 ounce fillets)
2 tablespoons fresh parsley or green onions, chopped
Salt and pepper to taste

Instructions

Wash hands with soap and water.
Heat butter in a large pot over medium-high heat. Add celery and onions and sauté until softened.
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.
Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes or until potatoes are cooked through.
Add fish chunks and cook for an additional 6 to 8 minutes or until fish reaches the appropriate internal temperature.
Season to taste with salt and pepper. Garnish with parsley or green onions and serve.

Nutrition (per serving)

Calories	357
Protein	29 g
Total Fat	15 g
Saturated Fat	8 g
Cholesterol	96 mg
Sodium	523 mg
Carbohydrates	27 g
Dietary Fiber	2 g

U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Recipe adapted from Joe Van Alstine, Little Traverse Bay Bands of Odawa Indians