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REC TOPPER: Walleye chowder

Walleye chowder

With Minnesota’s walleye season underway, this recipe from Kris Winkelman, host of the “Kris’ Kitchen” segment on husband Babe’s outdoors TV show, might be the perfect option for the cold, dreary weather that’s lingering across the Northland.

“Behold, the world’s best comfort food is right here!” Winkelman says. “If you want to serve it up in a truly memorable way, hollow out bread bowls, and people will talk about your chowder for years.”

Walleye Chowder

3 celery stalks (chopped)

1 pound bacon (chopped)

1 onion (chopped)

1 package 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

2½ cups cooked and flaked walleye

Salt and pepper to taste

Brown bacon in skillet, drain grease and remove bacon. In the same skillet, saute onions and celery until tender. Then place all the ingredients in a crockpot and cook on low for one hour. Watch carefully so it does not scorch, stirring often.

— Babe Winkelman Productions