post your chowder reciep please!

countryboy84 · **Joined:** Sat Jan 16, 2010 3:28 pm **Posts:** 48

Hey guys looking for a good chowder reciep for walleye., so if ya got a good one you would like to share please post. thanks guys.

sunrisecottageresort · **Posted:** Tue Nov 01, 2011 8:11 am

Make sure that Al, AKA Trannyman gets his recipe posted or PM him. It's phenomenal!!!!!

Trannyman1 · **Posted:** Tue Nov 01, 2011 11:16 am

I did a search and found it.

Walleye Chowder

Ingredients

3 - 2 to 4 lb. walleye
3 medium onions diced
3 or 4 medium potatoes, peeled & diced
4 medium to large carrots diced.
1 lb bacon
1 bay leaf (optional - I don't use it)
4 teaspoons of salt (I use 1 teaspoon or less)
1/2 teaspoon white pepper
1 green pepper diced (I don't use the green pepper)
1 28 ounce can of whole tomatoes.

Cut the walleye fillets into 3/4 to 1 inch pieces.

fry up the bacon, place on a paper towel and put in the freezer to harden up
I use a little of the bacon fat to fry the diced onions & set aside.

I dice the carrots into about 1/4 pieces and the potatoes about 1/2 inch or larger.
Add the carrots & potatoes to boiling water, just enough to cover them,
bring the pot to a low boil for about 20 minutes or until almost done.

Remove the bacon from the freezer & smash into small pieces with a cleaver, add to pot.
I add the juice off the can of tomatoes, then cut the whole tomatoes into small pieces and then
add to the pot. Add bay leaf if you wish to. Add the cooked onions, salt & pepper.
Simmer for about 5 minutes.

At this point I taste the chowder to see if it requires more salt or not. Probably not.
Add the walleye and cook on a simmer for about 15 minutes. Stir occasionally.

Makes about 4 servings.
I doubled the batch for the Battle on the Bay and it fed about 25 people and I had a gallon left over.
Don't be afraid to add more walleye than the recipe calls for, I think I had about 8 - 3 lb. walleye in that batch.

Bon Apetite
Al

Gone Fish'in · **Joined:** Thu Feb 25, 2010 10:42 am **Posts:** 1047

Trannyman1 for the WIN !!

Grizzly · **Posted:** Tue Nov 01, 2011 4:25 pm

ive eaten alot of chowder and im telling you you will find none any better than trannymans chowder

JimW · **Posted:** Tue Nov 01, 2011 6:20 pm

I think I'll have to try Trannyman's recipe. I have some walleye in the freezer or maybe substitute a couple lamb fillets. :lol:

Thanks for posting.

JimW

sunrisecottageresort · **Posted:** Wed Nov 02, 2011 7:42 am

The wife also used Bass in Al's recipe.

mr. walleye · **Joined:** Sun Jul 30, 2006 12:48 pm **Posts:** 434

2#s walleye. 2strips bacon, 1 diced large onion, 1pt heavy cream, about 4 potatoes,diced,salt and pepper to taste, 1 stick butter, dash of crushed hot red peper,Fresh parsley -cut. Cook bacon in fry pan and add onions, to light brown, cut cooked bacon into diced sized pieces, add reserve ,bacon and onions to a pot with about 2quarts water and or chicken stock, with potatoes in it, boil till potatoes are done, turn down heat to medium , add fish cut into about 1/2inch cubes and cook till tender, add cream and stir to warm, add butter and cut parsley, cook on low heat till butter melts, seasoning is the key.

Grizzly · **Posted:** Wed Nov 02, 2011 4:31 pm

My reciep is really quite simple but often it takes a few days, first i start with a good stiff rye and coke, then i get out all my stuff, rye, and coke, salt, potatoes, bacon, onions red pepper white pepper rye and coke, pots, pans, spoon, butter, then i have another rye and coke, pick up the phone, call al, ask him to make me chowder usually in 3 days i stop by to pick it up.

-Dave- · **Posted:** Wed Nov 02, 2011 4:40 pm

hey grizz isnt that the way i get my smoked salmon lol

Walleye 9 · **Joined:** Mon Jan 24, 2011 12:05 pm **Posts:** 1985

I always thought that was the recipe for staying warm in the ice hut

cantcatchacold · **Posted:** Wed Nov 02, 2011 5:03 pm

Here's mine I use with splake or any trout.
1 liter of 18% cream
1/2 lb of butter
4 oz of rye
1/4 lb of fried bacon
2 tbl spoons of chicken stock powder
1 diced onion
4 pre cut large potatoes
2 whole garlic cloves chopped
What ever trout you have kicking around, pre bake then crumble into pot.

Add all ingredients to a pot, bring to a boil the simmer for about 2 hrs and enjoy.

Jeremy Green · **Joined:** Sat Oct 22, 2011 7:28 pm **Posts:** 213

ALLAN, Anyone Can Use Bacon to make anything Taste Good....

2 ounces salt pork or guanciale, diced

2 cups Spanish onion minced fairly fine

4 TBS flour

4 cups fish stock

2 ounce Balsamic Vinegar

1.5 pounds Yukon gold potatoes, peeled and diced into chunks between 1/4 and 1/2-inch depending on your preference.

A few, 3 pound Pickerel Filleted Cut into Various Cubed sizes under 1 inch.

2 cups half and half OR 1 cup heavy cream and 1 cup whole milk

Salt, to taste

In a large, heavy pot slowly render the guanciale or salt pork.

Remove the Pieces and set them aside.

Slowly cook the diced onions in the fat for about 6 - 10 minutes, stirring frequently, you don't want colour here, more like a sweat, in fact for part of the time I cook them on very low heat with a lid on.

Stir in the flour and cook, stirring, for 2-3 minutes.

Add the fish stock and Balsamic vinegar, stir or whisk to remove any lumps
(Create Fish Stock By boiling your Pickerel bones After Filleted)

Add the diced potatoes and then bring the liquid to a boil, turn it down a bit and then simmer until the potatoes are cooked through, about 15 minutes.

Lower the heat substantially and stir in the reserved Chunks of Pickerel Fillets and cream/milk mixture or half and half.

Allow this to come up to temperature very slowly being careful to not bring it to a boil. Now taste and add some salt. I think I ended up with 1 - 2 tsp in the end. Don't panic people, again, look how much liquid we have here! Add some, taste, let it simmer gently. Taste, season again. Heck, add some cracked black pepper if that's how you roll. Just no tomatoes. Yes that means No Ketchup.PLEASE.

~Jeremy

countryboy84 · **Joined:** Sat Jan 16, 2010 3:28 pm **Posts:** 48

Awsome thanks guys. I'm gonna try each and every one this winter and will let you all knowwhat one i personly think is better

countryboy84 · **Joined:** Sat Jan 16, 2010 3:28 pm **Posts:** 48

cantcatchacold wrote:

Here's mine I use with splake or any trout.
1 liter of 18% cream
1/2 lb of butter
4 oz of rye
1/4 lb of fried bacon
2 tbl spoons of chicken stock powder
1 diced onion
4 pre cut large potatoes
2 whole garlic cloves chopped
What ever trout you have kicking around, pre bake then crumble into pot.

Add all ingredients to a pot, bring to a boil the simmer for about 2 hrs and enjoy.

A pic is worth a thousand words lol. and dang does that look yummy.

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post your chowder reciep please!

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