Cheesy Catfish Chowder
Dive into a warm, comforting bowl of Cheesy Catfish Chowder, a hearty seafood dish that combines the delicate flavor of tender catfish with the rich creaminess of melted sharp cheddar and Parmesan cheese. Bursting with vibrant vegetables like carrots, celery, and onion, this chowder is thickened to perfection with a velvety base of chicken broth and half-and-half. The addition of paprika and thyme adds a subtle depth of flavor, while the diced russet potato gives it a satisfying, chunky texture. Ready in just an hour, this crowd-pleasing recipe is ideal for cozy family dinners or as a show-stopping starter. Garnished with fresh scallions and served alongside crusty bread, this cheesy, savory chowder is destined to become a cold-weather favorite. Perfect for seafood lovers, this catfish chowder recipe is your go-to for creamy soups that bring warmth to the table.
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Recipe Information
Ingredients
- 1 pound catfish fillets
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 large russet potato, peeled and diced
- 2 cups half-and-half
- 2 cups sharp cheddar cheese, shredded
- 1 cup parmesan cheese, grated
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 scallions, sliced for garnish (optional)
Instructions
Cut the catfish into bite-sized pieces and set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, and carrots to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly whisk in the chicken broth to create a smooth mixture. Add the diced potato and bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook for 15-20 minutes, or until the potato is tender.
Stir in the half-and-half, then add the catfish pieces to the pot. Let it simmer for 5-7 minutes, or until the fish is cooked through and flaky.
Gradually add the shredded cheddar cheese and grated Parmesan cheese to the chowder, stirring continuously until the cheese is fully melted and the soup is creamy.
Season the chowder with paprika, thyme, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with sliced scallions, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 560 mg | 43% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
