Country Fish Chowder

Soon Walleye and Sauger will be flying through the ice holes. What a great taste these cold fish make. Here’s a recipe to try and even take to the ice house to enjoy while enjoying your favorite sport.

Ingredients

1 cup chopped onion
4 bacon strips, chopped
3 cans (12 ounces each) evaporated milk
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (6-1/2 ounces) chopped clams, undrained
3 medium potatoes, peeled and cubed
3 tablespoons butter
1 teaspoon salt
3/4 teaspoon pepper
1 pound fish fillets , cooked and broken into pieces
Optional: Crumbled cooked bacon and minced chives

Directions

In a large saucepan, cook onion and bacon over medium heat until bacon is crisp; drain. Add milk, corn, clams, potatoes, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes.
Stir in fish and heat through. Ladle into bowls. If desired, top with bacon and chives.

Nutrition Facts

1 cup: 250 calories, 12g fat (6g saturated fat), 57mg cholesterol, 598mg sodium, 19g carbohydrate (7g sugars, 2g fiber), 15g protein.