Thursday, April 9, 2009

Thursday Thinking Ahead--Catfish Chowder


Soups are always a good dish to make ahead of time for lunches. Ric's always crazy for New England style clam chowder, so I though I'd try a Southern chowder for something different. I made it on Sunday and we've been eating out of the pot all week for lunches.

  • 1 clove of garlic, diced
  • 1 large onion, diced
  • 1 rib of celery, diced
  • Salt to taste
  • Fresh ground pepper to taste
  • A sprig of thyme
  • 1/2 tsp cayenne pepper
  • 1 bay leaf
  • 2 cups chicken broth
  • 2 cups hot water
  • 2 LB catfish, cut into 1 inch squares
  • 1 cup tomatoes
  • 2 russet potatoes
  • 1 cup milk
  • Gently saute garlic, onion, and celery
  • Add herbs and spices
  • Cover with hot water and chicken broth
  • Add fish, tomatoes, and potatoes
  • Cover and simmer 30 minutes
  • Scald milk, and add to fish mixture


  1. I don't see milk listed in the ingredients - how much do you add?

  2. That chowder looks great. I will have to try that!