Catfish Chowder

The Back Story
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks, small diced
1 tablespoon fresh garlic, minced
4 tablespoons all-purpose flour
2 cups chicken stock
1 cup clams juice 
1 cup heavy cream
2 bay leaves
2 large Idaho potatoes, cut into ½  inch cubes
3 catfish filets, cut into bite sized pieces 
Kosher salt, to taste 
Freshly ground black pepper, to taste
1. Heat butter in a large pot over medium-high heat. Add onions and celery, sauté until softened. Add garlic stirring until fragrant.
2. Stir in flour evenly over vegetables. Add stock, clam juice, cream, bay leaves and potatoes.  Stir to combine. Bring to a simmer and continue to stir until thickened. Reduce heat to medium-low and cook for 20 minutes or until potatoes are tender. 
3. Add catfish to pot and season with salt and pepper.  Cook until fish is firm, about 2 minutes. Remove pot from heat and serve. 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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