Boundary Waters Quetico Forum :: Group Forum: Home Cooking :: Recipe of the Month - January
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AmarilloJim |
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bobbernumber3 |
Ingredients: • 4 slices bacon, cut into 1/2-inch pieces • 1/2 cup thinly sliced celery • 1/2 cup sliced green onions • 2 cups peeled cubed red potatoes (3 medium) 1/2-inch cubes • 1 cup (14 ounces) ready-to-serve chicken broth • 1/2 teaspoon dill weed • 1/2 teaspoon celery seed • 1/4 teaspoon salt • 1/8 teaspoon pepper • 3 tablespoons all-purpose flour • 3 cups milk • 1-1/2 lbs. walleye filets, skin removed, cut into 1” pieces • 1 cup whipping cream • 1 can (6-1/2 oz.) minced clams • 1 pkg. (10 oz.) frozen chopped spinach, defrosted and drained In a 6-quart stockpot, cook bacon over medium heat until brown and crisp. Drain, reserving 2 Tablespoons bacon dripping in the pot. Set bacon aside. Add celery and onions to bacon drippings and cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender-crisp, stirring constantly. Stir in potatoes, broth, dill weed, celery seed, salt. and pepper. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, uncovered for 10 to 15 minutes, or until potatoes are tender. In 4-cup measure, combine flour and milk. Blend until smooth. Stir into broth mixture. Bring to a boil over medium-high heat. Reduce heat to low. Add walleye pieces. Simmer for 3 minutes, or until fish is firm and opaque and just begins to flake, stirring occasionally. Stir in bacon, cream, clams and spinach. Cook over low heat (do not boil) for 5 minutes, or until chowder is hot, stirring occasionally. Notes: This went together easily in about an hour. I had small walleye filets and zipped them before cutting into chunks… why risk pin bones in a soup. This is a very tasty, hearty soup. |
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YetiJedi |
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bobbernumber3 |
AmarilloJim: "Looks tasty. I might sprinkle some Old Bay on mine. Personal preference. I didn't do a good review of the final result. It could have used a bit more salt, but that is easy enough for each person to add when it is served. As with most soups, this had better flavor the second night. I have a scoring method that I will use for each recipe this year. It includes Taste/Flavor (50 points), Appearance/Plating (30 points), Ingredients/Difficulty (10 points), Make Again? (10 points). This Walleye and Clam Chowder scored 80 points. |
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bobbernumber3 |
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