Recipes
Midwest Catfish and Sweet Corn Chowder
This recipe harks back to the agricultural roots of the region, where hearty, comforting meals are a staple.
Celebrate the heart of the Midwest with this creamy catfish and sweet corn chowder, a dish that combines the freshness of locally caught fish with the sweetness of (garden or locally grown) corn. This recipe harks back to the agricultural roots of the region, where hearty, comforting meals are a staple. The rich broth, infused with a touch of smokiness, provides the perfect backdrop for tender catfish and crisp vegetables, creating a dish that warms the soul and celebrates the bounty of the Midwest.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Ingredients
- 1 lb catfish fillets, cut into chunks
- 2 cups sweet corn kernels (garden or locally grown)
- 2 potatoes, diced (garden or locally grown)
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken stock
- 1 cup heavy cream
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp butter
Instructions
- Heat butter in a large pot over medium heat. Sauté onion and garlic until fragrant.
- Add potatoes and chicken stock. Simmer until potatoes are tender, about 15 minutes.
- Stir in corn, catfish, and smoked paprika. Cook for another 10 minutes.
- Add cream and season with salt and black pepper. Simmer gently for 5 minutes.
- Serve hot with crusty bread.