Lake Oahe Walleye Chowder
A creamy chowder of flaked walleye, potatoes, corn, and bacon, built to use up a fisherman's catch from Lake Oahe on the Missouri River.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 19
- carbs
- 28
- protein
- 26
- calories
- 380
Instructions
- 1
Cook diced bacon in a large pot until crisp. Remove and set aside, leaving the fat in the pot.
- 2
Cook onion in the bacon fat until softened.
- 3
Add potatoes and stock, then bring to a simmer. Cook 15 minutes until potatoes are nearly tender.
- 4
Stir in corn and milk. Simmer for 5 minutes more.
- 5
Gently add walleye chunks. Cook gently 5-6 minutes until just opaque and flaky.
- 6
Stir in cream and season with salt and pepper. Heat through without letting it boil.
- 7
Ladle into bowls. Top with the reserved crisp bacon.
Chef's tips
Add the walleye at the very end. Cook it gently in the hot chowder (thick chunky soup) so it stays flaky rather than falling apart.
Storage
Refrigerate up to 3 days.
Reheating
Reheat gently over low heat, stirring often, without boiling.
Common mistakes to avoid
- •Boiling the chowder hard after adding cream, which can curdle it
- •Adding fish too early, causing it to overcook and break apart
Serving suggestions
Cooked Lake Oahe Walleye Chowder?
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