Catfish Chowder Recipes

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. Melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes.
• Stir beer, seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. Pour tomatoes with their juice over the vegetables and catfish. Cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. Break the catfish fillets apart into bite-size chunks.
• Pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.

Steps:

• In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Place the chopped bacon in a heavy-bottomed pot, over medium heat.
• 4. Cook until crispy.
• 5. Remove, drain on paper towels, and reserve.
• 6. Add the onion and celery to the pot with the bacon grease.
• 7. Cook until the onions soften, about 5 to 8 minutes.
• 8. Add the minced garlic, and cook until fragrant, about 1 minute.
• 9. Combine the flour and seasoning (Old Bay) in a bowl.
• 10. Add to the pot.
• 11. Stir until combined, and cooked, about 3 minutes.
• 12. Add the chicken stock, clam juice, and wine.
• 13. Stir and bring up to a simmer, about 3 to 5 minutes.
• 14. Add the potatoes and corn.
• 15. Allow the pot to simmer, until the potatoes are tender, about 7 to 9 minutes.
• 16. Add the shrimp and catfish.
• 17. Stir on the simmer for 5 additional minutes.
• 18. Reduce heat to medium low, and add the cream, cream cheese, hot sauce, and cook until the soup is warmed through.
• 19. Chef's Note: Season with salt, pepper, and the cayenne, as the soup is warming.
• 20. Chef's Tip: If you are using a strong spice mix like Old Bay, you may not need much more seasoning.
• 21. Chef's Note: Do not allow the soup to return to a simmer, just allow it to warm through.
• 22. PLATE/PRESENT
• 23. Serve in a nice bowl, and garnish with the reserved bacon. Enjoy.
• 24. Keep the faith, and keep cooking.

Steps:

• In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
• In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.
• Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
• Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque.

Steps:

• In a Dutch oven over medium heat, melt butter and saute the onion until tender.
• Pour in chicken broth and water.
• Mix in celery, carrots, and potatoes.
• Cook 10 minutes, stirring occasionally, until vegetables are tender.
• In a small bowl, whisk together 1 1/2 cups of milk and all of flour. Mix into the Dutch oven.
• Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes until thickened.
• Stir the catfish into the mixture, and cook 5 minutes or until fish is easily flaked with a fork.
• Mix in the cheddar cheese and cook another 5 minutes until cheese is melted.
• Enjoy!

Steps:

• 1. place half of butter in large sauce pan let melt;add diced onions, saute until clear;add catfish chunks, saute with onions until fish is no longer pink.Add diced potatoes , salt, pepper to taste, add milk and other half of butter. Let simmer until potatoes are tender. Serve with cornbread or crackers. MY family prefers cornbread. ENJOY