Ingredients

8 slices bacon, chopped
4 tablespoons unsalted butter
2 small onion, chopped fine
4 teaspoons all purpose flour
2 carrot, chopped fine
1 teaspoon paprika
2 celery rib chopped fine
16 oz. bottled clam juice
2 cups water
1 cup heavy cream
1 pound potatoes
1 1/2 lb. raw walleye filets cut into 1 inch pieces
4 tablespoons minced fresh parsley
Salt & pepper to taste

In heavy saucepan, cook bacon over moderate heat, stirring until crisp and transfer to paper towels to drain. Pour off fat and in pan, cook onion, carrot and celery in butter over moderately low heat, stirring occasionally until softened.

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring 30 seconds. Add clam juice, water and cream and bring to a boil, stirring occasionally.

while mixture is coming to a boil, peel potato and cut into 3/8" diced pieces. Add potato to mixture and simmer chowder, uncovered for 12 minutes or until potatoes are cooked. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon and salt and pepper to taste.

Yields 4 servings