Catfish chowder

Yield: 6 servings

Measure Ingredient
1 pounds Catfish fillets, cut into chunks
2 slices Bacon, chopped
1 cup Chopped onion
1 can Sliced potators, drained
1 can Cooking tomatoes, chopped
2 cups Water
1 can Corn, drained
¼ teaspoon Tarragon
½ teaspoon Celery salt
2 teaspoons Parsley flakes
½ teaspoon Oregano
¼ teaspoon Salt
\N \N Pepper to taste
1 teaspoon Seafood seasoning
2 teaspoons Thyme

In a large pot, fry bacon until crisp. Add onion and cook until tender. Add potatoes, tomatoes, and 2 cups water. Cover; simmer until potatoes are tender. Add corn and seasonings. Cook slowly and adjust seasonings, if necessary. Add yhe catfish 5 to 10 minutes before serving and simmer.

Serves four.

Posted by Alison Meyer. Courtesy of Fred Peters.

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