Best 4 Catfish Chowder Recipes

Indulge in the warm and comforting flavors of catfish chowder, a delightful dish that combines tender catfish, aromatic vegetables, and a creamy, flavorful broth. This chowder is a symphony of flavors and textures, with the delicate fish flaking effortlessly in your mouth, complemented by the sweetness of corn, the earthiness of potatoes, and the subtle sharpness of celery. Simmered in a rich and creamy broth, each spoonful of catfish chowder is a journey of culinary delight. Whether you're looking for a hearty meal on a chilly day or a comforting bowl of soup to nourish your soul, catfish chowder is the perfect choice. Dive into the recipes within this article to discover variations of this classic dish, including a traditional version, a spicy Cajun-inspired chowder, and a lighter, healthier rendition.

**Traditional Catfish Chowder:**
This timeless recipe captures the essence of classic catfish chowder, featuring tender catfish simmered in a creamy broth with diced potatoes, sweet corn, and aromatic vegetables.

**Spicy Cajun Catfish Chowder:**
For those who love a bit of heat, this Cajun-inspired chowder infuses the traditional recipe with a blend of bold spices, including cayenne pepper, paprika, and cumin, creating a flavorful and vibrant dish.

**Healthy Catfish Chowder:**
This lighter version of catfish chowder uses low-fat milk and incorporates plenty of fresh vegetables, resulting in a nutritious and satisfying meal that won't weigh you down.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY CATFISH CHOWDER

Spicy Catfish Chowder image

Thick and spicy chowder, full of veggies! Serve with a warm and crusty loaf of bread!

Provided by L Mac

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
2 yellow onions, diced
2 carrots, diced
¼ 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

Steps:

Heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. Melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes.
Stir beer, seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. Pour tomatoes with their juice over the vegetables and catfish. Cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. Break the catfish fillets apart into bite-size chunks.
Pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 26 g, Cholesterol 57.2 mg, Fat 15.3 g, Fiber 4.5 g, Protein 16.2 g, SaturatedFat 5.4 g, Sodium 1379.2 mg, Sugar 8.8 g

CHEESY CATFISH CHOWDER

Cheesy Catfish Chowder image

We have a large pond in our back yard which has many nice catfish so I am always trying to come up with new ways to fix it. This is one of our favorites.

Provided by VRKATHYV

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 45m

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons butter
½ small onion, chopped
1 (14 ounce) can chicken broth
1 cup water
½ cup chopped celery
1 cup sliced baby carrots
2 medium potatoes, cubed
3 cups milk, divided
⅓ cup cake flour
1 teaspoon celery salt
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds catfish fillets, cut into 1 inch pieces
1 ½ cups shredded Cheddar cheese

Steps:

In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.
Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 20.9 g, Cholesterol 78.4 mg, Fat 18.5 g, Fiber 2 g, Protein 23.6 g, SaturatedFat 9 g, Sodium 968.2 mg, Sugar 6.2 g

YUMMY CATFISH & SHRIMP CHOWDER

Yummy Catfish & Shrimp Chowder image

I've been thinking about making a fish stew for like forever. Today I found some frozen catfish and shrimp in the walk-in, and I thought: Why not now. This soup comes together quickly, and after you prep your ingredients, you can have it from stovetop to table in under 30 minutes... So yummy. So, you ready... Let's get into...

Provided by Andy Anderson !

Categories Fish

Time 35m

Number Of Ingredients 20

Ingredients

PLAN/PURCHASE
3 slice bacon, diced
1 medium yellow onion, diced, about a cup and a hal
2 stalk(s) celery, diced, about 3/4 cup
2 clove garlic, minced
5 Tbsp flour, all purpose variety
1 Tbsp seasoning, such as: old bay
2 c chicken stock, not broth
1 c clam juice
1/4 c crisp white wine, such as: sauvignon blanc, pinot grigio, pinot gris, pinot blanc
1 lb baking potatoes, cut into 1/2 inch cubes
6 oz sweet corn, whole kernel, frozen works great
3/4 c heavy cream, or double cream
3 oz cream cheese, softened
1 tsp hot sauce (franks), or to taste
1/2 lb catfish filets, cut into bite-size pieces
1/2 lb medium shrimp, shelled, deveined
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 pinch cayenne pepper, or to taste

Steps:

1. PREP/PREPARE
2. Gather your ingredients.
3. Place the chopped bacon in a heavy-bottomed pot, over medium heat.
4. Cook until crispy.
5. Remove, drain on paper towels, and reserve.
6. Add the onion and celery to the pot with the bacon grease.
7. Cook until the onions soften, about 5 to 8 minutes.
8. Add the minced garlic, and cook until fragrant, about 1 minute.
9. Combine the flour and seasoning (Old Bay) in a bowl.
10. Add to the pot.
11. Stir until combined, and cooked, about 3 minutes.
12. Add the chicken stock, clam juice, and wine.
13. Stir and bring up to a simmer, about 3 to 5 minutes.
14. Add the potatoes and corn.
15. Allow the pot to simmer, until the potatoes are tender, about 7 to 9 minutes.
16. Add the shrimp and catfish.
17. Stir on the simmer for 5 additional minutes.
18. Reduce heat to medium low, and add the cream, cream cheese, hot sauce, and cook until the soup is warmed through.
19. Chef's Note: Season with salt, pepper, and the cayenne, as the soup is warming.
20. Chef's Tip: If you are using a strong spice mix like Old Bay, you may not need much more seasoning.
21. Chef's Note: Do not allow the soup to return to a simmer, just allow it to warm through.
22. PLATE/PRESENT
23. Serve in a nice bowl, and garnish with the reserved bacon. Enjoy.
24. Keep the faith, and keep cooking.

CATFISH CHOWDER

Catfish Chowder image

This recipe is a hit in our household as we love fish. My granddaughter-in-law gave me this recipe that was handed down to her from her grandfather. Believe me, it is DELICIOUS.

Provided by mary l horn

Categories Fish

Time 55m

Number Of Ingredients 5

Ingredients

1 onion large diced
1 stick of real butter (no margerine) halved
5 med potatoes diced
1-2 pounds of catfish cut into chunks
2 cans of evaporated milk

Steps:

1. place half of butter in large sauce pan let melt;add diced onions, saute until clear;add catfish chunks, saute with onions until fish is no longer pink.Add diced potatoes , salt, pepper to taste, add milk and other half of butter. Let simmer until potatoes are tender. Serve with cornbread or crackers. MY family prefers cornbread. ENJOY

Tips:

Choose the right type of catfish: Channel catfish and blue catfish are the most commonly used types of catfish for chowder. They have a mild flavor and a firm texture that holds up well in the chowder.

Use fresh or frozen catfish: Fresh catfish is always the best choice, but frozen catfish can also be used. If using frozen catfish, thaw it completely before cooking.

Season the catfish well: Before cooking the catfish, season it with salt, pepper, and any other desired spices. This will help to enhance the flavor of the chowder.

Cook the catfish properly: Catfish should be cooked until it is just opaque in the center. Overcooking will make the catfish tough and dry.

Use a good quality fish stock: The fish stock is the base of the chowder, so it is important to use a good quality stock. You can make your own fish stock or use a store-bought stock.

Add vegetables to the chowder: Vegetables such as potatoes, carrots, celery, and onions are commonly used in catfish chowder. You can also add other vegetables, such as corn or tomatoes, to your liking.

Use a thickener to thicken the chowder: A thickener such as flour, cornstarch, or roux can be used to thicken the chowder. This will help to give the chowder a creamy consistency.

Season the chowder to taste: Once the chowder is cooked, season it to taste with salt, pepper, and any other desired spices.

Serve the chowder hot: Catfish chowder is best served hot. You can garnish it with fresh parsley or chives.

Conclusion:

Catfish chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. By following the tips in this article, you can make a catfish chowder that is sure to impress your family and friends. So, what are you waiting for? Give catfish chowder a try today!