Catfish Chowder

    45 min

    A deliciously cheesy chowder. Catfish is simmered with celery, carrots, potatoes, milk, chicken stock and cheese. Serve with thick hunks of fresh, crusty bread.

    55 people made this

    Serves: 8 

    • 30g butter
    • 1/2 small onion, chopped
    • 400ml chicken stock
    • 250ml water
    • 65g celery, chopped
    • 135g baby carrots, sliced
    • 2 medium potatoes, cubed
    • 750ml milk, divided
    • 50g plain flour
    • 1 teaspoon celery salt
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 675g catfish fillets, cut into 2.5cm pieces
    • 175g Cheddar cheese, grated

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large saucepan over medium heat, melt butter and saute the onion until tender. Pour in chicken stock and water. Mix in celery, carrots and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
    2. In a small bowl, whisk together 350ml milk and flour. Pour into the saucepan and mix well.
    3. Mix remaining milk, celery salt, salt and pepper. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
    4. Stir catfish into the mixture and cook 5 minutes or until fish is easily flaked with a fork. Mix in Cheddar cheese and cook another 5 minutes, until melted.

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    Reviews in English (51)


    Good chowder! I did make a few changes. Sauteed the onions & celery together. Added a couple spoonfuls (no, didn't measure!) of flour to the onion/celery/butter mixture to make more of a roux, then added broth, milk, carrots, potatos. Also added marojam, oregano, basil, thyme, parsley, dash of paprika, and a bay leaf. Let the potatos and carrots cook for longer (we like softer). We really enjoyed!  -  27 Apr 2005  (Review from Allrecipes US | Canada)


    THIS WAS EXCELLENT!! I bought some catfish nuggets on sale and didn't know what the heck to do with them. Then I saw this recipe and gave it a try. I had some LEFTOVER Shrimp and Corn and threw that in to bulk it up. This is so versitile I will definitly keep this one handy. Thanks Kathy!!  -  05 Nov 2004  (Review from Allrecipes US | Canada)


    My husband told me to give this recipe five stars! I followed the recipe exactly except for a couple of substitutions: instead of milk (I was out) I used a mixture of heavy cream and water (2 parts water, three parts heavy cream), instead of chicken broth (I was out of that too) I mixed some water and chicken flavored Top Ramen mix together and it turned out great. I used extra sharp, aged cheddar cheese which gave it a nice flavor. I also added a pinch of Tony's Cajun seasoning and topped the whole thing off with paprika. Really delicious, especially if you have some extra catfish and don't know what to do with it.  -  22 Oct 2009  (Review from Allrecipes US | Canada)