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    • Catfish Chowder

    Mark Sharron
    Easy
    45 minutes
    02-Apr
    Catfish Chowder is an easy-to-make, creamy, flavorful chowder that will surely become a family favourite. This hearty dish is loaded with chunks of catfish, potatoes, red bell pepper, celery, and onion; all simmered in a savoury broth. The smoked paprika and thyme give it a unique flavor that your family will ask for seconds. Serve with a fresh green salad and some crusty bread for a complete meal.
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    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 red bell pepper, diced
    • 2 stalks celery, diced
    • 2 tablespoons all-purpose flour
    • 2 cups chicken broth
    • 1 cup heavy cream
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon dried thyme
    • 1 bay leaf - 2 cups diced potatoes
    • 1 pound catfish fillets, cut into 1-inch cubes
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon fresh lemon juice

    Method

    • Step-by-Step Method for Catfish Chowder
    • Dice onion, red bell pepper, and celery into uniform pieces
    • Mince garlic and chop fresh parsley; set aside separately
    • Peel and dice potatoes into 1/2-inch cubes; soak in cold water to prevent browning
    • Cut catfish fillets into 1-inch cubes; pat dry with paper towel; refrigerate until use
    • In a large pot, heat olive oil over medium heat until shimmering
    • Add diced onion, celery, and red bell pepper; sauté, stirring occasionally, until softened (about 5 minutes)
    • Add minced garlic to the pot; cook for 1 minute until fragrant
    • Sprinkle flour evenly over vegetables; stir constantly for 2 minutes to make a light roux
    • Slowly pour in chicken broth, stirring to deglaze and prevent lumps; mix until smooth
    • Add diced potatoes, smoked paprika, dried thyme, bay leaf, salt, and pepper; stir to combine
    • Increase heat to bring mixture to a simmer; cook uncovered for 10 minutes until potatoes start to soften
    • Reduce heat to low; stir in heavy cream; mix well
    • Gently fold in catfish cubes; simmer uncovered for 7-10 minutes until fish is just cooked through and opaque
    • Remove and discard bay leaf
    • Stir in fresh parsley and lemon juice; adjust seasoning to taste
    • Ladle chowder into warm bowls for serving
    • Garnish each bowl with a small drizzle of olive oil and a sprinkle of fresh parsley
    • Serve with crusty bread or oyster crackers on the side for dipping