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Catfish Chowder

  • 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
  • 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.
  • In a small bowl, whisk together 350ml milk and flour. Pour into the saucepan and mix well.
  • Mix remaining milk, celery salt, salt and pepper. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
  • 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.