Have you ever looked through your grandmother’s recipes? I think many of our grandmothers used recipe boxes rather than books. Most likely, you will find a collection of handwritten recipes along with newspaper and magazine clippings.
I cherish the old handwritten recipes from my mother and grandmothers. In today’s digital world, we could take a few tips from our ancestors. We need to print photos, and we need handwritten notes or things such as recipes. After all, it’s the little things that mean the most.
This Cheesy Catfish Chowder is a favorite around our house. Greg and I are both cheese lovers, so I add a generous portion of cheese. Any melting cheese will work well in this chowder. It’s easy and comes together fast, so it’s perfect for a weeknight dinner. Served with saltine crackers, it’s the perfect cold-weather meal!
Cheesy Catfish Chowder
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 1 (14-ounce can) chicken broth
- 1 cup water
- 1/2 cup finely chopped celery
- 1 cup diced carrots
- 2 medium potatoes cubed
- 3 cups milk
- 1/3 cup cake flour
- 1/2 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1 1/2 pounds catfish fillets cut into chunks (any flaky white fish will work)
- Cajun seasoning
- 2 cups shredded Cheddar cheese
- sliced green onions optional
- fresh tomato chopped, optional
- crumbled bacon optional
- additional shredded cheddar cheese optional
- Saltine crackers if desired
Instructions
- Preheat oven to 350℉.
- In a large Dutch oven melt butter over medium heat.
- Add onions and saute until tender.
- In the meantime, season fish with Cajun seasoning and placed on baking pan. Bake at 350 until fish can be easily flaked with a fork. Remove from oven and using the fork, break up the fish into bite size pieces, set aside.
- To the Dutch oven, add chicken broth, celery, carrots, and potatoes. Cook until vegetables are tender.
- In a small bowl whisk together the milk, cake flour, celery salt and white pepper. Mix into the broth mixture. Stir constantly until thickened.
- Add cheese to the soup mixture and stir until the cheese has completely melted.
- Add the fish, stirring to combine. Serve with crackers, if desired.
- Top with sliced crumbled bacon, green onion, chopped tomates and grated Cheddar cheese, if desired.
