Ingredients:
- 6 slices bacon, cooked and chopped
- 4 Tbsp. butter
- 1/2 cup celery chopped
- 1 large yellow onion chopped
- 1/4 cup all-purpose flour
- 4 cups cold milk
- 2 cups cubed red potatoes, approx. 2 potatoes
- 2 8 oz. walleye fillets, cut into chunks
- To taste freshly ground salt and pepper
- 2 Tbsp. chopped fresh parsley
Directions:
- Heat the butter in a large stock pot over medium-high heat. Add the celery and onions and sauté until softened.
- Stir in flour to form a roux. 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 is cooked through.
- Season to taste with salt and pepper. Garnish with parsley and serve.
