Catfish Chowder


 

Serving size:

Recipe Ingredients       Qty x Measure                                                              click on name for nutrient facts
Carrots, raw [Includes USDA commodity food A099]
2.0  x  1 medium (61g)
Celery, raw
2.0  x  1 stalk, medium (7-1/2" - 8" long) (40g)
Fish, catfish, channel, farmed, raw
16.0  x  1 ounce (28g)
Garlic, raw
1.0  x  1 tsp (3g)
Lemon juice, raw
1.0  x  1 fl oz (30g)
Mollusks, clam, mixed species, canned, liquid
12.0  x  1 ounce (28g)
Oil, olive, salad or cooking
2.0  x  1 ounce (28g)
Okra, frozen
10  x  1 oz
Onions, raw
1.0  x  1 medium (2-1/2" dia) (110g)
Peppers, sweet, green, raw
1.0  x  1 medium (approx 2-3/4" long, 2-1/2" dia) (119g)
Spices, parsley, dried
1.0  x  1 tbsp (2g)
Spices, pepper, black
1.0  x  1 tsp (2g)
Spices, pepper, red or cayenne
0.5  x  1 tsp (2g)
Spices, thyme, dried
1.0  x  1 tsp, leaves (1g)
Tomato products, canned, sauce
4.0  x  1 ounce (28g)
Tomatoes, red, ripe, canned, stewed
28.0  x  1 ounce (28g)
Water, tap, well
2.0  x  1 cup 8 fl oz (237g)

Preparation

Sautee onion, celery, green peppers and carrots in olive oil. Transfer to crock pot or large pan. Add all other ingredients except catfish lemon juice and clams. Cook slowly for few hours in pan or 4 hours on high crock pot or 8 hours on low crock pot. One hour before ready to serve add catfish, lemon juice and clams. Serve with cole slaw or salad.

 

Calories per serving             198

IF rating per serving            189

Cost per serving                  $0.95