Soup Season

We all know there’s fish hiding somewhere at the bottom of the freezer — and this time of year is the perfect excuse to put it to use.

This chowder is a far more delicious, modern way to carry that tradition forward — creamy, hearty, and full of northern flavour. Whether you’re using fresh or frozen walleye, it’s simple, cozy, and perfect for a snowy, winter day.

Ingredients:

• 2 tbsp butter

• 1 onion, finely chopped

• 1 leek, white part sliced thin

• 2 cloves garlic, minced

• 3 medium potatoes, diced

• 4 cups fish or chicken stock

• 1 cup corn kernels (optional, but adds a nice sweetness)

• 1 cup chopped fresh spinach

• 1 cup heavy cream

• 1½ lbs walleye fillets (or any firm white fish), cut into chunks

• 1 tsp dill (fresh or dried)

• Salt, pepper, and a squeeze of lemon to taste

Instructions

1. In a large pot, melt butter and sauté onion, leek, and garlic until soft.

2. Add potatoes and stock. Simmer until the potatoes are tender, about 10–12 minutes.

3. Stir in corn, spinach and cream; bring back to a gentle simmer.

4. Add fish and cook just until it flakes easily — about 5–7 minutes.

5. Season with dill, salt, pepper, and a squeeze of lemon.

Serve with warm crusty bread