Spicy Catfish Chowder
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Ingredients for - Spicy Catfish Chowder

1. Olive oil - 2 tablespoons
2. Yellow onions, diced - 2
3. Carrots, diced - 2
4. Butter - ¼ cup
5. Zucchini, diced - 1
6. Garlic, minced - 4 cloves
7. Beer (golden ale-style) - 1 (12 fluid ounce) can or bottle
8. Seafood seasoning (such as Old Bay®) - 3 tablespoons
9. Dried parsley - 3 tablespoons
10. Garlic powder - 1 tablespoon
11. Chile-garlic sauce (such as Sriracha®) - 1 tablespoon
12. Sea salt - 1 teaspoon
13. Dried oregano - 1 teaspoon
14. Ground black pepper to taste - 1 teaspoon
15. Catfish - 4 (6 ounce) fillets
16. Stewed tomatoes with juice - 2 (14.5 ounce) cans
17. Water - 1 (14.5 ounce) can
18. Whole kernel corn, drained - 1 (12 ounce) can

How to cook deliciously - Spicy Catfish Chowder

1. Stage

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.

2. Stage

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.

3. Stage

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.