Spicy Catfish Chowder

Thick and spicy chowder, full of veggies! Serve with a warm and crusty loaf of bread!

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 307 calories; protein 16.2g; carbohydrates 26g; fat 15.3g; cholesterol 57.2mg; sodium 1379.2mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.