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Catfish Chowder

Makes 8-10 servings

meal type: Chowder

technique: Boiled



4 tablespoons butter 1 cup chopped onion 1/2 cup sliced celery 4 cups peeled, diced potatoes 4 cups chicken broth 2 cups water Two 8oz cans corn, drained 4 catfish fillets cut into 1 inch cubes 1/2 cup flour 1 cup milk salt and pepper chopped parsley

Heat 1 tablespoon butter in large stock pot. Sauté onion and celery until tender. Add potatoes, chicken broth, and water. Cover and simmer 20 minutes. Add corn and catfish. Simmer 15 minutes or until catfish flakes. Melt remaining 3 tablespoons butter. Beat butter and flour until smooth. Gradually whisk into soup. Simmer 5-7 minutes. Stir in milk and heat thoroughly. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.