Catfish Chowder
Submitted by gailz
Smoky bacon, tender potatoes, corn, and tomatoes simmered into a chunky chowder with catfish fillets stirred in at the end. A 30-minute Southern comfort bowl.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minForget clam chowder for a minute. This catfish version is a Southern take on the classic that hits just as hard with half the fuss.
Bacon renders in a big pot, onions soften in the drippings, and then potatoes, tomatoes, and water simmer together until everything is fork-tender.
Corn, tarragon, thyme, oregano, and celery salt build a seasoning base that smells like a country kitchen on a cool evening.
The catfish goes in during the final 5 to 10 minutes, barely enough time for the chunks to turn flaky and soak up all that smoky, herby broth.
Kitchen Tips
- Add the catfish last and keep the heat low. Catfish is delicate and will fall apart if it simmers too long, though honestly, that’s not a bad thing in a chowder.
- Crispy bacon bits on top as a garnish add extra crunch and smokiness.
- For a thicker chowder, mash a few of the potato pieces against the side of the pot before adding the fish.
Ingredients
Directions
In a large pot, fry bacon until crisp.
Add onion and cook until tender.
Add potatoes, tomatoes, and 2 cups water.
Cover; simmer until potatoes are tender.
Add corn and seasonings.
Cook slowly and adjust seasonings, if necessary.
Add the catfish 5 to 10 minutes before serving and simmer.
Comments
