Spicy Catfish Chowder Recipes

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CHEESY CATFISH CHOWDER



Cheesy Catfish Chowder image

We have a large pond in our back yard which has many nice catfish so I am always trying to come up with new ways to fix it. This is one of our favorites.

Provided by VRKATHYV

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
½ small onion, chopped
1 (14 ounce) can chicken broth
1 cup water
½ cup chopped celery
1 cup sliced baby carrots
2 medium potatoes, cubed
3 cups milk, divided
⅓ cup cake flour
1 teaspoon celery salt
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds catfish fillets, cut into 1 inch pieces
1 ½ cups shredded Cheddar cheese

Steps:

  • In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
  • In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.
  • Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
  • Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 20.9 g, Cholesterol 78.4 mg, Fat 18.5 g, Fiber 2 g, Protein 23.6 g, SaturatedFat 9 g, Sodium 968.2 mg, Sugar 6.2 g

SPICY SEAFOOD CHOWDER



Spicy Seafood Chowder image

This is a nice cajun-y spicy chowder. I used a bag of mixed seafood from Sam's (minus the octopus, which isn't my favorite and I think can get tough) and 4 ears of leftover grilled corn on the cob. Feel free and use any seafood/fish you like, or even some chicken would be good, but then it's not seafood chowder anymore! Easily adapable to whatever veggies you have leftover, too. Spice measurements are approx, as they can vary by taste or how old your spices are.

Provided by brew3431

Categories     Chowders

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 15

3/4 lb bacon
1 tablespoon butter
1 medium onion, minced
1 stalk celery, minced
2 large carrots, chopped
1 jalapeno, minced (or other hot peper)
1 lb potato, chopped
4 ears corn, kernals cut off
6 cups stock or 6 cups water
1 tablespoon chili powder
2 teaspoons red pepper flakes
1 teaspoon cumin
1 teaspoon garlic
1 1/2 lbs seafood (use a mix of whatever you like or have on hand)
16 ounces half-and-half

Steps:

  • Chop the raw bacon into small pieces and fry in a large stock pot. When crisp, drain bacon and grease. Reserve 1 tablespoon in pot.
  • add 1 tablespoon butter.
  • Saute oinion in the fat on med/med low till tender and onion starts to carmelize, 10-15 minutes.
  • Turn up heat to med/ medium high. Add carrots, celery and jalepeno. Saute till soft.
  • Add potatoes, corn, spices and stock. Simmer till potatoes are soft. You can stop at this point and finish the soup at a later time if you like.
  • Add seafood and cream. Heat till seafood is warmed through, but take care not to overcook.
  • Enjoy with some good bread.

Nutrition Facts : Calories 327.2, Fat 22.6, SaturatedFat 9.2, Cholesterol 43, Sodium 342.7, Carbohydrate 25.4, Fiber 3.4, Sugar 3.3, Protein 8.3

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