Yummy Catfish Shrimp 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:

• 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:

• Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
• Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
• Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened., Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon.

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!