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Broiled Catfish Chowder with Swiss Chard

Browned, broiled catfish folded into a creamy potato chowder with bacon and earthy Swiss chard, a hearty cold-weather bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Calories: 420
Ingredients Method

Ingredients
  

  • For the Catfish
  • 1.5 lbs about 700g catfish fillets
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • For the Chowder
  • 4 slices thick-cut bacon chopped
  • 1 medium onion diced
  • 2 celery ribs diced
  • 2 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken or vegetable stock
  • 1 lb about 450g Yukon Gold potatoes, peeled and cubed
  • 1 cup heavy cream
  • 4 cups Swiss chard stems removed and chopped, leaves torn
  • Salt and black pepper to taste

Method
 

  1. Preheat the broiler. Pat the catfish dry, rub with olive oil, and season with paprika, salt, and pepper. Broil 6 inches from the heat for 6 to 8 minutes until browned. Flake into bite-sized pieces.
  2. In a large pot, cook the bacon until crisp. Remove and set aside, leaving the fat in the pot.
  3. Add the onion and celery and cook 5 minutes. Add the garlic and cook 30 seconds more.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes.
  5. Gradually whisk in the stock. Add the potatoes and bring to a simmer.
  6. Cook 15 to 18 minutes, until the potatoes are fork-tender.
  7. Stir in the heavy cream and Swiss chard, and simmer 3 to 4 minutes until wilted.
  8. Fold in the flaked catfish, season, and warm through 2 minutes. Top with the reserved bacon.