Walleye Chowder with Pretzel Bread Croutons

Seasonal Seafood Staples

Even late in the spring season, staples such as warm chowder can still find a place on your menu. Seasonal fish, such as walleye, make for great protein options in entrees accompanied by fresh spring produce.

This steamy bowl of chowder showcases the seasonal, fresh flavor of Walleye with the complementing taste of sweet onion, celery, and smoked bacon.

 

Walleye Chowder with Pretzel Bread Croutons
The Walleye Chowder Bowl showcases walleye's fresh flavor complemented by sweet onion, celery, smoked bacon, and the crunch of seasoned pretzel bread croutons
Servings
4
Servings
4
Walleye Chowder with Pretzel Bread Croutons
The Walleye Chowder Bowl showcases walleye's fresh flavor complemented by sweet onion, celery, smoked bacon, and the crunch of seasoned pretzel bread croutons
Servings
4
Servings
4
Instructions
Walleye Chowder
  1. Render fat from the bacon in a stockpot over medium-low heat. Add celery, onion and 1 tablespoon clarified butter, and sweat until vegetables are translucent, about 5 minutes. Stir in flour and cook 5 minutes for a blond roux.
  2. Gradually add fish stock and cream, stirring until the liquid is incorporated into the roux. Add potatoes and simmer until the potatoes are tender, about 30 minutes
  3. Stir in lemon juice and zest to taste. Season with cayenne pepper, salt and black pepper.
Pretzel Croutons
  1. In a bowl, whisk clarified butter, mustard and herbs de Provence. Add diced pretzel bread and toss to coat.
  2. Spread on parchment-lined sheet tray and bake at 350°F until toasted and golden brown. Store in an airtight container up to 1 day.
For Serving
  1. Brush 4 ounces walleye with some remaining clarified butter and lemon juice. Season with salt and pepper. Bake on parchment-lined sheet tray at 350°F until internal temperature reaches 145°F, about 7 minutes. Break walleye into large chunks.
  2. Ladle hot chowder into a soup bowl. Top with walleye and pretzel croutons, and garnish with some lemon zest.