WALLEYE CHOWDER

2 tablespoons butter or oil
2 green onions, thinly sliced, including some of the green part
1/2 cup thinly sliced celery
2 cups red potatoes, unpeeled, diced 1/2 inch
1 (14-1/2 ounce) can low salt chicken broth
3 tablespoons all-purpose flour
3 cups milk
1-1/2 pounds walleye fillets, skinned and cut into 1 inch pieces
1 cup whipping cream
Salt, pepper and dill weed to taste

Melt the butter in a soup pot. Add the onions and celery and cook over medium heat for 3 to 4 minutes until tender. Add the potatoes and chicken broth. Simmer 10 to 15 minutes until potatoes are tender. Mix the flour with the milk until smooth and add to the pot. Cook until slightly thickened. Add the milk and walleye pieces to the pot and heat to simmering. Just before serving, add the cream, salt and pepper to taste. Makes about 6 servings.

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