1283. WALLEYE CHEEK CHOWDER with BACON

1/2 cup chopped onions
2 1/2 cups diced potatoes
1 cup chopped celery
1 cup chopped carrots - thin
2 teaspoons salt
1 cup milk
1 cup light cream
1/4 teaspoon pepper
4 slices bacon
1 lb of walleye cheeks (cut smaller if desired)

Fry bacon & keep drippings. Cook potatoes, carrots & celery in 2-3 cups of water until almost tender. Cook onions in bacon drippings. Add onions, cheeks & crumbled bacon to vegetables and water and simmer 10 minutes, add salt & pepper. Stir in milk & cream. Bring back to simmer for 30 minutes stirring occasionally.


courtesy of: The Michigan Sportsman, iGreatLakes.com, PO Box 930291, Wixom, Michigan 48393