Catfish chowder
6 servings
Ingredients
| Quantity | 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 |
| Pepper to taste | ||
| 1 | teaspoon | Seafood seasoning |
| 2 | teaspoons | Thyme |
Directions
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.