Yummy Catfish & Shrimp Chowder

Andy Anderson !

By
@ThePretentiousWichitaChef

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 the kitchen.


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Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American