Gunflint Lodge Walleye Chowder Recipe

Walleye Chowder

The Walleye is a member of the perch family and the perch is without a doubt the sweetest tasting freshwater fish there is. This recipe is from an old fishing magazine I found years ago and is one of the best fish chowders I've ever eaten. If you love walleye you have to try it.


Serving Size: 1 (517) g

Servings Per Recipe: 4


Calories: 500.5

Calories from Fat 237 g48%

Total Fat 26.4 g40%

Saturated Fat 9.9 g49%

Cholesterol 49.1 mg 16%

Sodium 638.3 mg 26%

Total carbohydrates 45.5 g 15%

Dietary Fiber 4.8 g 19%

Sugars 3.9 g15%

Protein 16.8 g 33%


  • In a large saucepan, saute bacon until crisp.
  • Remove, drain, crumble bacon.
  • Set aside.
  • Remove bacon fat from pan, leaving one tablespoon in pan.
  • Add celery and onion to pan.
  • Saute until tender.
  • Sprinkle with flour, stirring constantly.
  • Cook 3 minutes.
  • Add potatoes, stock, wine and bay leaf.
  • Simmer until potatoes are barely soft.
  • Add all remaining ingredients.
  • Cook until the walleye is just tender.
  • Do not overcook.
  • Sprinkle crumbled bacon over the top and serve.