Great Lakes Walleye Chowder

1. Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent.

2. Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done.

3. Garnish with diced green onions and a squeeze of lemon juice.

4. Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added.

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Nutrient	Quantity
Total fats	9.8991 g
Protein	28.206 g
Carbohydrates	34.4888 g
Energy	328.79 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1068 g
Water	790.7781 g
Aspartic acid	0.6503 g
Calcium, Ca	212.61 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Lutein + zeaxanthin	817.912 g
Fiber, total dietary	9.161 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	934.51 g
Niacin	12.7451 mg
Vitamin A, RAE	81.786 g
Arginine	0.5285 g
Riboflavin	0.4567 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0109 g
Fatty acids, total saturated 20:1	0.0554 g
Glutamic acid	1.0944 g
Sodium, Na	3299.2 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3247 g
Total lipid (fat)	9.8991 g
Manganese, Mn	2.4936 mg
Fructose	2.7999 g
Proline	0.2543 g
Fatty acids, total saturated 16:0	1.6889 g
Fatty acids, total saturated 8:0	0.007 g
Sucrose	1.8026 g
Choline, total	72.6472 mg
Sugars, total	11.4264 g
Serine	0.1887 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.5026 g
Vitamin B-6	0.5622 mg
Selenium, Se	14.416 g
Ash	12.1359 g
Fatty acids, total saturated 18:1 undifferentiated	3.4813 g
Pantothenic acid	1.0422 mg
Phenylalanine	0.1963 g
Copper, Cu	0.8755 mg
Betaine	1.1552 mg
Thiamin	0.2673 mg
Methionine	0.0669 g
Iron, Fe	4.0461 mg
Carbohydrate, by difference	34.4888 g
Phosphorus, P	481.346 mg
Folate, total	131.628 g
Tocopherol, gamma	0.4526 mg
Lycopene	1.38 g
Alanine	0.2051 g
Cholesterol	5.04 mg
Valine	0.2184 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0105 g
Fatty acids, total saturated 18:2 undifferentiated	2.9206 g
Glycine	0.2185 g
Carotene, alpha	0.828 g
Glucose (dextrose)	3.9388 g
Fatty acids, total saturated 14:0	0.0719 g
Zinc, Zn	2.1038 mg
Isoleucine	0.1582 g
Fatty acids, total saturated 12:0	0.0069 g
Fatty acids, total polyunsaturated	3.0944 g
Fatty acids, total saturated 14:1	0.0011 g
Leucine	0.2963 g
Tocotrienol, alpha	0.1418 mg
Vitamin A, IU	1657.028 IU
Folate, DFE	131.628 g
Tryptophan	0.0767 g
Vitamin C, total ascorbic acid	19.3304 mg
Phytosterols	43.94 mg
Galactose	0.932 g
Fatty acids, total polyunsaturated 18:1 c	0.0479 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	0.1428 g
Vitamin B-12	1.008 g
Vitamin K (phylloquinone)	69.6491 g
Fatty acids, total saturated	2.3806 g
Histidine	0.1039 g
Fatty acids, total monounsaturated	3.9193 g
Threonine	0.1558 g
Folate, food	131.628 g
Cryptoxanthin, beta	114.261 g
Vitamin E (alpha-tocopherol)	1.2303 mg
Magnesium, Mg	71.862 mg
Lysine	0.1976 g
Potassium, K	1786.024 mg
Fatty acids, total polyunsaturated 24:1 c	0.0003 g
Cystine	0.0584 g
Fluoride, F	11.7998 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Butter	0.5	42.75	1.9642	3.6
Garlic powder	1 teaspoon	10.261	2.2546	0.0226
Onion	1	64	14.944	0.16
Potato	7	0	0	0
Celery	3 stalks	30.72	5.7024	0.3264
Red bell pepper	1	0	0	0
black pepper	1 tablespoon	17.319	4.4126	0.2249
Garlic Clove	2	0	0	0
cayenne pepper	1 teaspoon	5.724	1.0193	0.3109
white pepper	0.25 teaspoon	1.776	0.4117	0.0127
chicken broth	2 cups	156.24	3.78	5.2416
spaghetti sauce	2 cups	0	0	0
fillet walleye	7	0	0	0