Wilderness North. Remote Northern Ontario Fly-in adventures

Celebrating 30 Years of Wilderness North  –          

Father’s Day Chowder

In today’s fast paced life it is sometimes hard to stay grounded and balance priorities. There’s kids, work, family time, personal time… and only so many hours in a day with which to try and meet all these demands. Its days when everything piles up, that I am thankful for the amazing opportunities we have at Wilderness North. While it may not be feasible for people to drop everything and head up north for a few days of R & R in the remote wilderness, they key to success is make the most of the situation. Whether that’s catching a flight back for the day to watch your daughter receive awards at her annual cadet parade, taking the kids up to Armstrong for a few days off school to celebrate a birthday (Happy Birthday to Sierra), or toughing it out and braving the weather for some awesome fishing at Makok…sometimes you just have to take advantage of the situation.

For those of you who have an outdoorsy Dad and want to do something special this Father’s Day, bring the fishing home to the dinner table with this tasty Walleye Cheek Chowder. Rich and flavourful, this dish is sure to be a hit even if Dad can’t get out and fish on his own.

Happy Cooking,

 Father’s Day Walleye Cheek Chowder


  • 1/2 cup chopped onion
  • 2 1/2 cups diced potatoes
  • 1 cup chopped celery
  • 2 tsps salt
  • 1 cup milk
  • 1 cup light cream
  • 1/4 tsp pepper
  • 4 slices bacon
  • 1 lb of walleye cheeks, or chunks of pike/walleye –it may take lots of cheeks to make a good chowda (I have used mahi mahi or halibut in place of the walleye)


  • Bring 2-3 cups of water to a boil. Add potatoes carrots, and celery. Cook vegetables until almost tender.
  • While veggies are cooking, fry bacon & keep drippings. Crumble bacon and set drippings aside for later.
  • Cook onions in bacon drippings until golden brown.
  • Add onions, cheeks & crumbled bacon to vegetables and water and simmer 10 minutes.
  • Add salt & pepper.  Stir in milk & cream.  Bring back to a simmer and cook for 30 minutes, stirring occasionally.

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