OZARK FISH CHOWDER
Phyllis Speer
- ½ lb. good quality bacon, diced
- 1 lb. catfish filet, skin removed
- 2 large onions, diced
- 4 large potatoes, diced
- Package 1 16 oz. frozen whole kernel corn
- 4 large carrots, diced
- 1 ½ quarts water
- 1 pint heavy cream
- ½ tsp. chipotle pepper
- 1 stick butter
- 1 tsp. black pepper
- Salt to taste
- Oyster crackers
- Parsley
- Grated Swiss or Gruyere cheese
In kitchen oven, brown bacon and set aside. Cook onions in bacon fat until soft. Add potatoes, carrots, water, black pepper, chipotle pepper and simmer about 30 minutes. Add catfish and corn and simmer an additional 20 minutes. Add cream, butter and salt to taste and stir until heated through. DO NOT ALLOW TO BOIL!
Serve in bowls. Sprinkle with cheese and garnish with chopped parsley and oyster crackers.
Viewer Comments
The ingredents list catfish but the preperations call for salmon. I assume you can use eather one.
Comment made by Don on 29 Jul 2008
Thanks for the heads up Don. The word is that this recipe was adapted from another. So my guess is that you could use any fish you like. However, this recipe was suppose to only use Catfish. Thanks for visiting the webpage. Take care.
Comment made by Larmon on 30 Jul 2008
I made this with catfish as on the show and it was super!!
Comment made by Ann on 08 Aug 2008
