Best 3 Spicy Catfish Chowder Recipes
**Indulge in a Flavorful Culinary Journey with Spicy Catfish Chowder: A Symphony of Tastes Awaits**
Embark on a culinary adventure with our tantalizing Spicy Catfish Chowder, a dish that promises to tantalize your taste buds with its harmonious blend of flavors. This chowder is a symphony of textures and aromas, featuring tender catfish, hearty vegetables, and a rich, creamy broth infused with a touch of heat. Prepared with fresh and flavorful ingredients, our recipes offer a variety of options to cater to diverse preferences. Whether you seek a classic chowder experience or crave a zesty twist, we have a recipe that will satisfy your cravings. Dive into the depths of this delectable dish and let your palate dance with delight. From the classic Southern-style chowder to the innovative Thai-inspired version, each recipe promises a unique culinary experience.
ANN PACHETT'S SPICY SEAFOOD CHOWDER
Steps:
- Heat oil in heavy large pot over medium-heat. Add onion, celery, and green pepper; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add basil, thyme, oregano, and dried crushed red pepper; sauté 1 minute. Stir in bottled clam juice and tomato sauce; bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. (Broth can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Meanwhile, cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well.
- Add shrimp and scallops to broth; simmer until shrimp are just opaque in center, about 3 minutes. Stir in orzo and clams with juices; simmer until clams are just heated through. Divide chowder among 4 bowls. Sprinkle with parsley and serve.
SPICY SEAFOOD CHOWDER
This is a nice cajun-y spicy chowder. I used a bag of mixed seafood from Sam's (minus the octopus, which isn't my favorite and I think can get tough) and 4 ears of leftover grilled corn on the cob. Feel free and use any seafood/fish you like, or even some chicken would be good, but then it's not seafood chowder anymore! Easily adapable to whatever veggies you have leftover, too. Spice measurements are approx, as they can vary by taste or how old your spices are.
Provided by brew3431
Categories Chowders
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Chop the raw bacon into small pieces and fry in a large stock pot. When crisp, drain bacon and grease. Reserve 1 tablespoon in pot.
- add 1 tablespoon butter.
- Saute oinion in the fat on med/med low till tender and onion starts to carmelize, 10-15 minutes.
- Turn up heat to med/ medium high. Add carrots, celery and jalepeno. Saute till soft.
- Add potatoes, corn, spices and stock. Simmer till potatoes are soft. You can stop at this point and finish the soup at a later time if you like.
- Add seafood and cream. Heat till seafood is warmed through, but take care not to overcook.
- Enjoy with some good bread.
Nutrition Facts : Calories 327.2, Fat 22.6, SaturatedFat 9.2, Cholesterol 43, Sodium 342.7, Carbohydrate 25.4, Fiber 3.4, Sugar 3.3, Protein 8.3
CHEESY CATFISH CHOWDER
This chowder is delicious! You could substitute any type of fish or seafood for the catfish and it would be just as good.
Provided by Cheri-Beri
Categories Stew
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
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 of milk and all of 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 the catfish into the mixture, and cook 5 minutes or until fish is easily flaked with a fork.
- Mix in the cheddar cheese and cook another 5 minutes until cheese is melted.
- Enjoy!
Nutrition Facts : Calories 361.1, Fat 20.1, SaturatedFat 10, Cholesterol 82.6, Sodium 721.1, Carbohydrate 20, Fiber 1.8, Sugar 1.8, Protein 24.4
Tips:
- Choose the right type of catfish: Channel catfish is the most commonly used type of catfish for chowder, but you can also use blue catfish or flathead catfish.
- Use fresh or frozen catfish: Fresh catfish is always the best option, but frozen catfish can also be used if it is properly thawed.
- Season the catfish well: Before cooking the catfish, season it with salt, pepper, and other spices to taste. This will help to enhance the flavor of the fish.
- Cook the catfish properly: Catfish is a delicate fish, so it is important to cook it carefully. Overcooking can make the fish tough and dry.
- Use a flavorful broth: The broth is the base of the chowder, so it is important to use a flavorful broth. You can use a store-bought broth or make your own.
- Add vegetables and other ingredients: Chowder is a versatile dish, so you can add a variety of vegetables and other ingredients to taste. Common additions include potatoes, corn, celery, onions, and carrots.
- Season the chowder to taste: Once the chowder is cooked, season it to taste with salt, pepper, and other spices.
- Serve the chowder hot: Chowder is best served hot, with a side of bread or crackers.
Conclusion:
Spicy catfish chowder is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a spicy catfish chowder that will impress your family and friends.
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