Smoked Catfish Chowder
Source: Chef Sarah Germany
This recipe was demonstrated at the Foodwise Classroom on June 10, 2023.
Serves 4
INGREDIENTS
2 tablespoon gluten-free flour (or ground oatmeal)
1 tablespoon cornstarch
1 tablespoon herb salt
1 medium yellow or white onions, diced in small chunks
2-3 ribs celery, diced in small chunks
1 large carrot, diced in small chunks
3 tablespoons olive oil
3-5 cloves garlic
11⁄2 pounds mixed potatoes (such as Idaho, Honey gold, yams, sweet potatoes, red skin, purple Peruvian – the more colors the better), diced in larger chunks
1⁄4 cup- 1⁄2 cup of any of the following: corn; cauliflower; butternut squash; parsnips), diced (optional)
1 quart smoked fish stock
10 -12 ounces of Chef Sarah Germany’s smoked catfish, in large chunks
1⁄2 cup milk, can be non-dairy such as oat or cashew
1-2 tablespoons plant-based butter
Black Pepper to taste
PREPARATION
In a small saucepan, bring 1⁄2 cup water to a rapid boil.
In a small bowl, mix together gluten-free flour with 1 tablespoon cornstarch & herb salt
When the water is boiling, remove from heat and mix in 2 tablespoons of the above mixture. Set
aside.
Put medium size soup pot (21⁄2 quart-4 quart) on a burner on medium heat.
Once the pot has heated, add the onion, celery and carrot (mirepoix), the remaining half of
the flour mixture, and 3 tablespoons of olive oil.
Stir until the flour completely coats the mirepoix and bring to simmer.
Stir in the garlic cloves and all the remaining vegetables.
Add in 1 quart of fish stock (blend in some chicken stock for a richer flavor if desired) and
cook on med-low for 20 minutes.
Once the potatoes are soft, use a fork to whisk in the thickened gluten-free flour mix gently
and rapidly.
When the stock thickens, add in the smoked catfish
Finish with the milk and the plant-based butter.
Add black pepper to taste, and be belly happy!
