Yummy Catfish Shrimp Chowder Recipes

SPICY CATFISH CHOWDER

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.

YUMMY CATFISH & SHRIMP CHOWDER

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.

SHRIMP CHOWDER

Steps:

• In a large stock pot saute celery and onions in margarine.
• Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
• Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

FISH CHOWDER

Steps:

• Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
• Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
• Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.

CHEESY CATFISH CHOWDER

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!