Spicy Catfish Chowder

Name: Spicy Catfish Chowder
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: ['8', '8 servings']
Cuisine: american
Ingredients: 2 tablespoons olive oil; 2 yellow onions, diced; 2 carrots, diced; 0.25 cup butter; 1 zucchini, diced; 4 cloves garlic, minced; 1 (12 fluid ounce) can or bottle beer (golden ale-style); 3 tablespoons seafood seasoning (such as Old Bay®); 3 tablespoons dried parsley; 1 tablespoon garlic powder; 1 tablespoon chile-garlic sauce (such as Sriracha®); 1 teaspoon sea salt; 1 teaspoon dried oregano; ground black pepper to taste; 4 (6 ounce) fillets catfish; 2 (14.5 ounce) cans stewed tomatoes with juice; 1 (14.5 ounce) can water; 1 (12 ounce) can whole kernel corn, drained

4.80 (23)

⏱ 75 mins 🍽 ['8', '8 servings'] 🌶 american 🏷 Main course

This robust chowder combines catfish fillets with a medley of vegetables including zucchini, carrots and tomatoes. The broth gains its distinctive character from golden ale, seafood seasoning and a touch of chilli-garlic sauce, simmered until the fish is tender and the flavours meld. It's a filling, spicy dish perfect for a comforting family dinner.

Ingredients

2 tablespoons olive oil
2 yellow onions, diced
2 carrots, diced
0.25 cup butter
1 zucchini, diced
4 cloves garlic, minced
1 (12 fluid ounce) can or bottle beer (golden ale-style)
3 tablespoons seafood seasoning (such as Old Bay®)
3 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon chile-garlic sauce (such as Sriracha®)
1 teaspoon sea salt
1 teaspoon dried oregano
ground black pepper to taste
4 (6 ounce) fillets catfish
2 (14.5 ounce) cans stewed tomatoes with juice
1 (14.5 ounce) can water
1 (12 ounce) can whole kernel corn, drained

Method

Warm the olive oil in a large soup pot. Cook the diced onions and carrots, stirring, until the onions begin to soften, about 2 minutes. Add the butter to melt with the vegetables, then stir in the zucchini and minced garlic. Continue cooking until the onions turn translucent, about 7 more minutes.
Mix in the beer, seafood seasoning, dried parsley, garlic powder, chilli-garlic sauce, sea salt, oregano and black pepper. Gently place the catfish fillets on top of the vegetable mixture. Pour the stewed tomatoes with their juice over everything. Cover the pot, bring to a simmer and cook until the catfish is cooked through, about 10 minutes. Use a spoon to break the fillets into bite-sized pieces.
Add one tomato can of water and stir in the drained corn. Cover the pot again and let the chowder simmer until the vegetables are tender and the flavours combine, for at least 30 more minutes.

Nutrition (per serving)

Calories307 kcal

Fat15 g

Sugars9 g

Protein16 g

Sodium1379 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorL Mac