CHOWDAH! You can use most white fish for this recipe, but I tried it with walleye, and it was amazing!
Ingredients:
5 slices of bacon
3 lb walleye fillets
2 lb potatoes, peeled and cubed
2 celery sticks, diced
2 yellow onions, diced
6 cups of broth (fish or chicken is fine)
2 cups heavy cream
2 Tbs butter
2 Tbs flour
Dried Thyme to taste, 1/4-1/2 tsp is good
2 Bay Leaves
Fresh parsley
Directions:
Chop raw bacon into bits, and cook over medium heat in a large stock pot, until crispy. Remove bacon and drain on a paper towel, reserving grease in the pot. Add butter to bacon grease to melt. Cook onions, celery, thyme (I used 1/2 tsp), and bay leaves for 6-8 minutes, until soft. Add flour, and cook for 1 min. Add stock and potatoes, bring to a boil, cover and cook for 10. min. Remove lid, add a good amount of salt and pepper to taste. Add walleye fillets, and cook over low heat for 5 min. Turn off heat, cover again, and let it sit for 10 min to continue cooking fish. Be careful with stirring, so you don't break up the fish too much. After 10 min, add cream and any more salt and pepper to taste. Spoon into bowls and garnish with fresh parsley and bacon bits. Enjoy!