Catfish Chowder
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INGREDIENTS 2 tablespoons Crisco Shortening or Crisco oil
1 medium green bell pepper, chopped
1 cup thinly sliced celery, cut on the diagonal
1/4 cup chopped green onion
1/8 teaspoon minced garlic
1 can (28-ounces) whole peeled tomatoes, undrained, cut up
2 cups water
1 teaspoon instant chicken-flavored bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried basil leaves
1/4 teaspoon dried dill weed
3 to 4 drops hot red pepper sauce
1 bay leaf
1 cup frozen whole kernel corn
1 pound fresh catfish, cut into 1-inch chunks
2 cups cooked rice, without salt or fat
2 slices bacon, cooked, drained, and crumbledHeat shortening or oil in a large saucepan over medium heat. Add green pepper, celery, green onion, and garlic. Cook and stir until tender. Stir in undrained tomatoes, water, bouillion granules, salt, basil, dill weed, red pepper sauce, and bay leaf. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes to blend flavors.
Stir in corn. Stir in fish gently. Cook on medium heat 5 minutes, or until fish flakes easidy with fork, stirring gently. Remove bay leaf. Stir in rice and bacon.
Makes 8 servings