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.

Ingredients:

• 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
  

Directions:

• 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