• 5 slices bacon, cooked & chopped

• 3 Tbsp. butter

• 1/2 C. celery, chopped

• 1 large yellow onion, chopped

• 1/4 C. all-purpose flour

• 4 C. cold milk

• 2 C. cubed red potatoes

• 2  8 oz. walleye fillets, in chunks

• Freshly ground salt & pepper to taste

• 2 Tbsp. chopped fresh parsley


In a large stock pot, heat butter over med-high heat. Add celery & onions, sauté until softened. Stir in flour to create roux to thicken sauce. Slowly whisk in milk. Add potatoes & bacon; stir gently. Reduce heat; simmer for 30 min, until potatoes are cooked through. Add fish chunks; cook for additional 6-8 min, until fish is cooked through. Season to taste with salt & pepper. Garnish with parsley; serves 4-6.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.