This catfish chowder recipe is similar in flavor to a Manhattan clam chowder, but with catfish. The tomato-based broth mixture is perfectly seasoned with chopped vegetables, Creole seasoning, and herbs.
The bacon adds depth of flavor, but feel free to use 1 tablespoon of extra-virgin olive oil if you're counting calories or cutting down on fat.
- 4 strips bacon
- 1 large onion
- 2 medium carrots
- 1/2 cup chopped bell pepper
- 1/4 cup chopped celery
- 2 (14.5 oz) cans tomatoes (diced, with liquids)
- 2 (8 oz) bottles clam juice
- 1 1/2 cups vegetable broth
- 1 pound potatoes (red-skinned or Yukon Gold, cut into 1/2-inch cubes)
- 1 teaspoon Creole seasoning
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh chopped parsley
- 1 pound catfish fillets (cut into 1-inch chunks)
- 1/4-1/2 teaspoon kosher salt (or to taste -- depends on saltiness of the broth and seasoning)
Gather the ingredients.
Dice the bacon and onion. Peel the carrots and slice thinly.
In a large saucepan, saute the bacon until crisp; remove to paper towels.
Drain off all but 1 tablespoon of the bacon drippings. Add the diced onion, carrot, green pepper, and celery to the pan and saute until onion is tender and carrot has softened slightly.
Add the tomatoes, clam juice, and vegetable broth along with the potatoes, Creole seasoning, thyme, and pepper; bring to a boil over high heat. Reduce the heat to low and cover the pan. Simmer the soup for about 20 to 25 minutes, or until vegetables are tender.
Add the chopped parsley and catfish; continue simmering for about 5 minutes, or until fish is opaque and cooked through. Taste and add salt, as needed. Sprinkle with the diced cooked bacon just before serving.