Prep Time: 15 minutes
Cook Time: 25 minutes
Main Ingredients:walleye fillets, clam chowder, clams
3 celery stalks (chopped)
1 lb. bacon (chopped)
1 onion med (chopped)
1pkg fresh mushrooms (sliced)
2 cans cream of potato soup
2 cans New England Clam Chowder soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can whole baby clams (drained and rinsed)
4 cups milk
2 ½ cups cooked and flaked walleye
Salt & pepper to taste
Brown bacon in skillet and drain grease and remove bacon, set aside.
In same skillet sauté onions and celery until tender. Place all ingredients in crockpot and cook on low for 1 hour. Watch carefully so does not scorch, constantly stir.
ENJOY!!
Follow our HUNTING BLOG
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TESTIMONIALS BROCHURE HUNT BOOKLET
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Tags: chowder, fish chowder, fish recipes, fish soup, Pike, soup, Walleye, Wawang Lake
Ingredients
- 4 tbsp softened butter
- 4 tbsp all-purpose flour
- 6 slices smoked bacon, diced
- 1 onion, diced
- 1 red pepper, diced
- 2 large potatoes, diced
- 2 stalks celery, diced
- 1 tbsp fresh tarragon (or 1 tsp dried)
- 1 bay leaves
- 8 cups milk
- 2 cups kernel corn
- 1 lb fish fillets, cut into one-inch cubes (northern pike or walleye)
- Pinch of cayenne pepper
- Salt and pepper, to taste
Preparation (Take this delicious meal with you on your next ice fishing trip)
# 1 choice of lure for Lahrman Group 6/2013
At home:
- Blend together butter and flour to create kneaded butter for thickening the chowder. Chill
and pack in a small container.
- Sauté bacon, onion and red pepper in a stockpot. Add potatoes, celery, tarragon, bay leaves and milk.
- Simmer until potatoes are just about done, then add corn and simmer for 5 more minutes.
- Chill and pack mixture in a container for travelling.
On the ice:
- Bring mixture to a simmer over a gas stove or fire and add cubed fish. Season with cayenne pepper and salt and pepper.
- Thicken with kneaded butter and simmer for 5 more minutes.
- Serve with crusty bread
Follow our HUNTING BLOG
WEBSITE RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET
Like this:
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Tags: fish chowder, pike chowder, walleye chowder, Wawang Lake, Wawang Lake Resort
Ingredients
- 4 tbsp softened butter
- 4 tbsp all-purpose flour
- 6 slices smoked bacon, diced
- 1 onion, diced
- 1 red pepper, diced
- 2 large potatoes, diced
- 2 stalks celery, diced
- 1 tbsp fresh tarragon (or 1 tsp dried)
- 1 bay leaves
- 8 cups milk
- 2 cups kernel corn
- 1 lb fish fillets, cut into one-inch cubes (northern pike or walleye)
- Pinch of cayenne pepper
- Salt and pepper, to taste
Preparation (Take this delicious meal with you on your next ice fishing trip)
At home:
- Blend together butter and flour to create kneaded butter for thickening the chowder. Chill
and pack in a small container.
- Sauté bacon, onion and red pepper in a stockpot. Add potatoes, celery, tarragon, bay leaves and milk.
- Simmer until potatoes are just about done, then add corn and simmer for 5 more minutes.
- Chill and pack mixture in a container for travelling.
On the ice:
- Bring mixture to a simmer over a gas stove or fire and add cubed fish. Season with cayenne pepper and salt and pepper.
- Thicken with kneaded butter and simmer for 5 more minutes.
- Serve with crusty bread
ENJOY!
Follow our HUNTING BLOG
WEBSITE RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET
Like this:
Like Loading...
Tags: fish chowder, pike chowder, walleye chowder, Wawang Lake, Wawang Lake Resort
Ingredients
- 4 tbsp softened butter
- 4 tbsp all-purpose flour
- 6 slices smoked bacon, diced
- 1 onion, diced
- 1 red pepper, diced
- 2 large potatoes, diced
- 2 stalks celery, diced
- 1 tbsp fresh tarragon (or 1 tsp dried)
- 1 bay leaves
- 8 cups milk
- 2 cups kernel corn
- 1 lb fish fillets, cut into one-inch cubes (northern pike or walleye)
- Pinch of cayenne pepper
- Salt and pepper, to taste
Preparation (Take this delicious meal with you on your next ice fishing trip)
At home:
- Blend together butter and flour to create kneaded butter for thickening the chowder. Chill
and pack in a small container.
- Sauté bacon, onion and red pepper in a stockpot. Add potatoes, celery, tarragon, bay leaves and milk.
- Simmer until potatoes are just about done, then add corn and simmer for 5 more minutes.
- Chill and pack mixture in a container for travelling.
On the ice:
- Bring mixture to a simmer over a gas stove or fire and add cubed fish. Season with cayenne pepper and salt and pepper.
- Thicken with kneaded butter and simmer for 5 more minutes.
- Serve with crusty bread
Follow our HUNTING BLOG
WEBSITE RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET
Like this:
Like Loading...
Tags: fish chowder, pike chowder, walleye chowder, Wawang Lake, Wawang Lake Resort
Prep Time: 15 minutes
Cook Time: 25 minutes
Main Ingredients:walleye fillets, clam chowder, clams
3 celery stalks (chopped)
1 lb. bacon (chopped)
1 onion med (chopped)
1pkg fresh mushrooms (sliced)
2 cans cream of potato soup
2 cans New England Clam Chowder soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can whole baby clams (drained and rinsed)
4 cups milk
2 ½ cups cooked and flaked walleye
Salt & pepper to taste
Brown bacon in skillet and drain grease and remove bacon, set aside.
In same skillet sauté onions and celery until tender. Place all ingredients in crockpot and cook on low for 1 hour. Watch carefully so does not scorch, constantly stir.
ENJOY!!
Follow our HUNTING BLOG
WEB RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET
Like this:
Like Loading...
Tags: chowder, fish chowder, fish recipes, fish soup, Pike, soup, Walleye, Wawang Lake
Ingredients
- 4 tbsp softened butter
- 4 tbsp all-purpose flour
- 6 slices smoked bacon, diced
- 1 onion, diced
- 1 red pepper, diced
- 2 large potatoes, diced
- 2 stalks celery, diced
- 1 tbsp fresh tarragon (or 1 tsp dried)
- 1 bay leaves
- 8 cups milk
- 2 cups kernel corn
- 1 lb fish fillets, cut into one-inch cubes (northern pike or walleye)
- Pinch of cayenne pepper
- Salt and pepper, to taste
Preparation (Take this delicious meal with you on your next ice fishing trip)
# 1 choice of lure for Lahrman Group 6/2013
At home:
- Blend together butter and flour to create kneaded butter for thickening the chowder. Chill
and pack in a small container.
- Sauté bacon, onion and red pepper in a stockpot. Add potatoes, celery, tarragon, bay leaves and milk.
- Simmer until potatoes are just about done, then add corn and simmer for 5 more minutes.
- Chill and pack mixture in a container for travelling.
On the ice:
- Bring mixture to a simmer over a gas stove or fire and add cubed fish. Season with cayenne pepper and salt and pepper.
- Thicken with kneaded butter and simmer for 5 more minutes.
- Serve with crusty bread
Follow our HUNTING BLOG
WEBSITE RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET
Like this:
Like Loading...
Tags: fish chowder, pike chowder, walleye chowder, Wawang Lake, Wawang Lake Resort
Ingredients
- 4 tbsp softened butter
- 4 tbsp all-purpose flour
- 6 slices smoked bacon, diced
- 1 onion, diced
- 1 red pepper, diced
- 2 large potatoes, diced
- 2 stalks celery, diced
- 1 tbsp fresh tarragon (or 1 tsp dried)
- 1 bay leaves
- 8 cups milk
- 2 cups kernel corn
- 1 lb fish fillets, cut into one-inch cubes (northern pike or walleye)
- Pinch of cayenne pepper
- Salt and pepper, to taste
Preparation (Take this delicious meal with you on your next ice fishing trip)
At home:
- Blend together butter and flour to create kneaded butter for thickening the chowder. Chill
and pack in a small container.
- Sauté bacon, onion and red pepper in a stockpot. Add potatoes, celery, tarragon, bay leaves and milk.
- Simmer until potatoes are just about done, then add corn and simmer for 5 more minutes.
- Chill and pack mixture in a container for travelling.
On the ice:
- Bring mixture to a simmer over a gas stove or fire and add cubed fish. Season with cayenne pepper and salt and pepper.
- Thicken with kneaded butter and simmer for 5 more minutes.
- Serve with crusty bread
ENJOY!
Follow our HUNTING BLOG
WEBSITE RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET
Like this:
Like Loading...
Tags: fish chowder, pike chowder, walleye chowder, Wawang Lake, Wawang Lake Resort
Prep Time: 15 minutes
Cook Time: 25 minutes
Main Ingredients:walleye fillets, clam chowder, clams
3 celery stalks (chopped)
1 lb. bacon (chopped)
1 onion med (chopped)
1pkg fresh mushrooms (sliced)
2 cans cream of potato soup
2 cans New England Clam Chowder soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can whole baby clams (drained and rinsed)
4 cups milk
2 ½ cups cooked and flaked walleye
Salt & pepper to taste
Brown bacon in skillet and drain grease and remove bacon, set aside.
In same skillet sauté onions and celery until tender. Place all ingredients in crockpot and cook on low for 1 hour. Watch carefully so does not scorch, constantly stir.
ENJOY!!
Follow our HUNTING BLOG
WEB RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET
Like this:
Like Loading...
Tags: chowder, fish chowder, fish recipes, fish soup, Pike, soup, Walleye, Wawang Lake
Wawang Lake Resort 