1 cup skin-on potatoes, diced
6 cups chicken or fish bouillon
½ to 1 pkg. bacon, chopped
1 onion, diced
2 to 3 celery stalks, diced
6 T. butter
½ cup flour
1 can baby clams, chopped in juice, undrained
1 cup frozen raw shrimp, thawed and cut into thirds
2 cups cream
½ cup frozen corn
½ cup tomato, chopped
1 lb. walleye, cut into 1½-inch chunks
2 T. parsley, chopped
1 tsp. thyme, chopped
Salt and pepper, to taste
Lemon, optional for serving
In a pot, cover potatoes with bouillon and boil until soft. Take potatoes out and reserve liquid.
In a stockpot, render bacon until almost done, then remove about a third of the bacon and set aside. Add onion, celery and butter, cooking until vegetables soften. Turn heat to medium low, then add flour to create a roux, stirring for about 5 to 6 minutes. Add reserved bouillon, clams, shrimp and cream, scraping all the good bits from the bottom of the pot. Cook for 10 minutes.
Add potatoes, corn, tomato and walleye. Stir in herbs and season with salt and pepper. Simmer for 1 hour. Taste, adjust seasonings and serve with a slice of lemon, fresh parsley and reserved crispy bacon.
JASON’S TIP: Use the entire pack of bacon. You won’t regret it.
Recipe by Jason Bentz, Mountrail-Williams Electric Cooperative and Innovative Energy Alliance Cooperative
