Perch Chowder-Walleye Cheeks
                                      submitted by Bob Clark

1/4 Stick Butter 
6 Medium Potatoes, diced
 6 Stalks Celery, chopped 
1 Sm Onion, diced 
6 Carrots, sliced 
1 1/2 Pounds, Perch or Walleye Cheeks (or both!)
 Salt/Pepper 
1 Can Whole Kernel corn 
1 Can Evaporated Milk 
1 Can Cream of Mushroom Soup

Blanch Perch or Walleye Cheeks, cut into bite size pieces, set aside.

Place butter, potatoes, celery, corn, carrots, in pot. cover with water/chicken broth and bring to a boil for 15 min. Add fish/cheeks, boil for 5min. Add evaporated milk and cream of mushroom soup, stirring 'til smooth- simmer on low heat.

Enjoy!