Catfish Chowder
A comforting catfish chowder with tender fish, hearty potatoes, and smoky bacon, perfect for seafood lovers seeking a flavorful, warming meal served on crispy toast points.
Ingredients
Instructions
- Cook the catfish until tender in 1 1/2 cups water, then remove and bone the fish.
- Add the bacon, broken into small pieces, to the cooking liquid and let it cook until crisp.
- Add butter to the bacon and simmer together.
- Sauté chopped celery and onions in 2 tablespoons butter until tender.
- Add the cooked potatoes to the sautéed vegetables and simmer all together until ready to serve.
- Serve the chowder on crisp toast points.
Tips & Substitutions
For a richer flavor, consider using smoked bacon instead of regular bacon. If catfish is unavailable, other flaky white fish can be substituted. For a creamier chowder, add a splash of heavy cream or milk after simmering the vegetables. Fresh herbs like dill or parsley can enhance the dish. Adjust the seasoning with more salt and pepper as needed, and serve with a sprinkle of paprika for added color.
Serving Suggestions
Serve the catfish chowder hot, ideally in bowls placed on crisp toast points for added texture. This dish pairs beautifully with a side salad or cornbread for a complete meal. For a heartier option, consider serving alongside a light dish like Tuna Stuffed Potatoes for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally, to prevent the fish from breaking apart. You can also microwave it, but be cautious not to overheat, as this can dry out the chowder.
Nutrition & Diet Analysis (per serving)
Each serving of Catfish Chowder contains roughly 917 calories, with 18g protein, 95g carbohydrates, and 52g fat. It is an excellent source of potassium (55% of the Daily Value), vitamin C (43% of the Daily Value), and protein (37% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1639mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish for this chowder?
Yes, you can use frozen catfish. Just ensure to thaw it completely before cooking. The texture may be slightly different, but it will still work well in the chowder. Follow the same cooking instructions for best results.
What can I do to thicken the chowder?
If you prefer a thicker chowder, you can add a slurry made from cornstarch and water during the final simmer. Alternatively, mash some of the potatoes in the pot to naturally thicken the soup while maintaining its chunky texture.
Is there a vegetarian version of this chowder?
To make a vegetarian version, substitute the catfish with a mix of hearty vegetables like mushrooms and zucchini. Use vegetable broth instead of the fish cooking liquid, and replace the bacon with smoked tempeh or omit it altogether for a lighter option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).