Summer's Best Fish Chowder
- SERVES
- 4
- COOK TIME
- 25 Min
Whether you call it chowder or "chowda", you'll love the fresh taste and the creamy texture of this throw-together one pot.
What You'll Need
- 6 cups (1-1/2 quarts) milk
- 1 (10-ounce) package frozen corn
- 1 (9-ounce) package frozen peas
- 2 pounds fresh or frozen catfish, thawed if frozen, cut into 1-inch pieces
- 1 tablespoon dried thyme
- 1 1/2 teaspoon onion powder
- 1 teaspoon dried basil
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 cup instant mashed potatoes
What to Do
- In a large pot over medium-high heat, combine all ingredients except potato flakes. Bring to a boil, then reduce heat to low and simmer 8 to 10 minutes.
- Stir in potato flakes then simmer 3 to 5 additional minutes, or until thickened. Serve immediately.
Notes
For more great recipes using catfish, click here.
Read NextFisherman's Wharf Clam Chowder
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