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Tantalizing Tomatoes Chef Lisa Slay truly grew up in the restaurant business.
(Article continued below December recipes)
Today's Recipe: Michelle's Catfish Chowder From the kitchen of: Michelle Plummer Farm-raised catfish offers a different twist on a classic chowder tradition. 4 tablespoons butter, divided 1 cup onion, chopped 1/2 cup celery, chopped 4 cups potatoes, peeled and cut into 1-inch cubes 4 cups chicken broth 2 cups water 12 ounces frozen corn kernels 4 catfish fillets cut into 1-inch cubes 1/2 cup flour 1 cup half-and-half Salt and pepper Parsley, chopped (optional) In a large stockpot over medium heat, melt 1 tablespoon of butter. Add onions and celery and sautˇ until tender. Stir in the potatoes, chicken broth and water. Cover and simmer for 20 minutes. Add the corn and catfish; simmer for 15 minutes or until tender. Meanwhile, in a small saucepan, melt the remaining 3 tablespoons of butter; stir in the flour and mix together until smooth. Gradually add the mixture to the soup, whisking well to incorporate and thicken. Simmer 5-7 minutes, then stir in the half-and-half and heat thoroughly. Season with salt and pepper to taste. Garnish with fresh chopped parsley, if desired, and serve immediately. Serves 8. Note: Watch the heat carefully so that the soup does not scorch! > Click here to email this page to friends. > Click here to get a printable version of this recipe.
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