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Try SavoraDelta Catfish Chowder
A hearty and comforting chowder inspired by the flavors of the Mississippi Delta. Creamy, potato-based, and packed with flaky catfish and a touch of Old Bay seasoning, it's a true taste of the South.
Ingredients
- Catfish fillets1.5 lbs
- Potatoes2 lbs
- Yellow onion1 medium
- Celery stalks2
- Garlic3 cloves
- Chicken broth6 cups
- Heavy cream1 cup
- Old Bay seasoning2 tablespoons
- All-purpose flour1/4 cup
- Butter2 tablespoons
- Vegetable oil2 tablespoons
- Salt1 teaspoon
- Black pepper1/2 teaspoon
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Learn MoreMethod
Peel and dice the potatoes. Chop the onion and celery. Mince the garlic.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken broth, making sure to dissolve any lumps. Add the potatoes and Old Bay seasoning. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
While the chowder simmers, prepare the catfish. Heat the vegetable oil in a skillet over medium-high heat. Season the catfish fillets with salt and pepper.
Fry or blacken the catfish fillets until cooked through and golden brown, about 3-4 minutes per side. Flake the cooked catfish into bite-sized pieces.
Once the potatoes are tender, stir in the heavy cream and flaked catfish into the chowder. Heat through gently, being careful not to boil.
Season with additional salt and pepper to taste. Serve hot.
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