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 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 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:

• 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:

• In a soup pot, render the salt pork until just crisp, remove and discard.
• cook the onion, celery, and carrots in the pork fat until tender.
• add the potatoes, okra, corn, clams+juice, and fish.
• cover with milk and heavy cream.
• add basil, old bay, salt&pepper.
• bring to boil and let simmer until potatoes are soft.
• add chopped parsley.