Creamy Walleye Soup
By: Susan Kane-Doyle
I find cooking just for two difficult. I always end up with enough for three or four, no matter how good my intentions. I managed to make just enough for two, thanks to only having one fish.
Instructions
In a medium-sized heavybottomed pot, over medium-high heat, cook bacon until almost done, but not crisp. Add onion and continue to cook until onion is transparent. Add potatoes and corn. Toss all to coat in the bacon fat. Cook for 3 minutes. Add 1 cup cream and 1 cup whatever other liquid you have chosen. Cook until potatoes are tender. Add walleye, salt, pepper, and rosemary. Cook for 5 minutes or until fish is done. Top with green onions and you will have two bowls of soup – perfect for dinner!
Ingredients
- One walleye, filleted and chopped into 1-inch pieces. Try to make them all the same thickness.
- 4 slices bacon, chopped into small pieces
- 1/2 small onion, chopped
- 2 small potatoes, chopped into bite-sizes pieces (again, of equal size)
- 1/2 cup corn
- 1 cup half-and-half cream
- 1 cup water, white wine, milk, tomato juice, or chicken broth
- 1 tsp. salt
- 1/2 tsp. fresh ground pepper
- 1 tsp. rosemary, finely diced
- 1 green onion, sliced
