July 22, 2013

Last year on his fly in fishing trip to Cairns Lake Jim Pugh made Walleye Chowder. They have spent a few years perfecting this recipe. Jim shared his recipe with me and I thought it would be fun to share it with you all. It is very good hope you enjoy it as much they and we all did.

6 Cups chicken broth from bullion cubes

2 Cans evaporated milk

1/2 Bottle of clam juice

4 Strips bacon

1 Onion

3-4 Carrots

8-10 Potatoes

2 Cans creamed corn (substitute 16 0x bag frozen)

1 Teaspoon red pepper flakes

1 Bunch fresh parsley (substitute parsley flakes)

2 Tablespoons cornstarch – optional

6 Walleyes (fillet and cut in 1 inch squares)

Salt and pepper to taste

Chop up bacon and cook in pan. As bacon is browning, add diced onion and cook until opague. Add diced potatoes, carrots, corn, broth, clam juice and all seasonings. Bring to a gentle boil, stirring occasionally. When the potatoes are soft, add the cornstarch which has been blended into 1/2 cup water. Add fish and cook until done – about 8-10 minutes. Add the evaporated milk and stir. Turn heat to lowest setting or off. Cover and let sit for 10 minutes.

Escape to the Wilderness!

Dave & Michelle

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