Spicy Catfish Chowder
A combination of spring rolls, thaicoon dumpling, tea rose, curry puff and chicken lightly battered filet of catfish with sautéeded eggplant, bamboo shoot, green bean, peppercorn.
Recipe Summary Spicy Catfish Chowder
Thick and spicy chowder, full of veggies! Serve with a warm and crusty loaf of bread!Ingredients | Catfish Thai Menu2 tablespoons olive oil2 yellow onions, diced2 carrots, diced¼ cup butter1 zucchini, diced4 cloves garlic, minced1 (12 fluid ounce) can or bottle beer (golden ale-style)3 tablespoons seafood seasoning (such as Old Bay®)3 tablespoons dried parsley1 tablespoon garlic powder1 tablespoon chile-garlic sauce (such as Sriracha®)1 teaspoon sea salt1 teaspoon dried oreganoground black pepper to taste4 (6 ounce) fillets catfish2 (14.5 ounce) cans stewed tomatoes with juice1 (14.5 ounce) can water1 (12 ounce) can whole kernel corn, drainedDirectionsHeat 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.Can be made in the slow cooker on Low for 6 to 8 hrs. Just cook onions and carrots ahead of time.Info | Catfish Thai Menuprep: 25 mins cook: 50 mins total: 1 hr 15 mins Servings: 8 Yield: 8 servings
TAG : Spicy Catfish ChowderSoups, Stews and Chili Recipes, Chowders, Fish Chowder Recipes,