Walleye Chowder

4 slices bacon
cooked and chopped
3 tablespoons butter
1/2 cup celery
chopped
1 yellow onion
chopped
1/4 cup all-purpose flour
4 cups cold milk (low-fat or nonfat)
2 cups red potatoes
1 pound walleye
thawed
cut into chunks (2- 8 ounce fillets)
2 tablespoons fresh parsley or green onions
chopped
Salt and pepper to taste

Heat butter in a large pot over medium-high heat. Add celery and onions and sauté until softened.
Stir in flour to form a roux (a mixture of fat and flour used to thicken sauces or soups). Slowly whisk in the milk.
Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes or until potatoes are cooked through.
Add fish chunks and cook for an additional 6-8 minutes or until fish reaches the appropriate internal temperature.
Season to taste with salt and pepper. Garnish with parsley or green onions and serve.

Recipe adapted from Joe Van Alstine, Little Traverse Bay Bands of Odawa Indians