Recipes

Hearty Catfish Chowder Recipe

Serve this hearty yet light catfish chowder recipe as a whole meal, a side or a starter, no matter the occasion

Meaty and a bit hardier in texture than panfish, catfish makes tasty fish chowder, which is a good way to stretch fish if you didn’t have a very successful day out on the water. I like to make fish chowder in the fall and winter, especially after coming home from a windy, damp day outside. But this recipe is good any time of year.

If it’s warm outside, instead of serving a whole meal of chowder, serve it as a side or starter at your next summer fish fry or backyard bash. It’s a filling soup with crackers when serving less-than-filling, expensive seafood items such as raw oysters, lobster, crab, crayfish, shrimp, etc.

Serves: 4-6
Prep time: 30 minutes
Cook time: 1 hour

Ingredients:

• ¾ pound boneless, skinless catfish fillets
• 2 slices bacon, chopped
• 2 tablespoons butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 ribs celery, diced
• 1 bay leaf
• ¼ teaspoon dried thyme
• 3-4 large yellow potatoes, peeled and cubed
• 2 (6.5-ounce) cans clam meat with juice*
• 4 cups water
• 1 can whole kernel sweet corn, drained
• 1 cup heavy cream
• 1½-2 tablespoons corn starch (Add more cornstarch for a thicker, heavier soup.)
• Salt and pepper, to taste
• Chopped fresh parsley, to taste

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