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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Catfish Chowder Recipe

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This recipe for Catfish Chowder is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices of bacon, diced
1 large onion, chopped coarsely
4 medium potatoes, 1/2" dice, leave skin on, parboil until al dente
1 red pepper, 1/2" dice
2 T. butter
1 T. flour
1 cup of white wine
1 12 oz can of diced tomatoes with liquid
2 lbs. catfish, cut in 2" pieces
3/4 tsp. salt
1/4 tsp. paprika
Pepper to taste
1 cup milk
Directions:
Directions:
In large pot, saute bacon until crisp, remove and drain.
Saute onions and peppers until tender. Add butter, melt and add flour and cook 2 minutes, stirring until well mixed. Add wine and bring to boil; turn down heat, add tomatoes and let simmer for 15 minutes.

To the pot, add the remaining ingredients: potatoes, catfish, salt, paprika, pepper and milk. Simmer for 20 minutes. Serve with crusty bread.
Personal Notes:
Personal Notes:
We always enjoy this after a long day of canoeing, around a campfire, out of a cast iron pot. Pass around the Texas Pete.

 

 

 

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