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Name: Catfish Sweet Potato Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Bay leaf; 2 c milk; 1 tb Cracked black pepper; 1/2 lb Bacon; diced; 1 tb Fish sauce; 1 lg Sweet potato; diced; Salt to taste; 1 Stalk celery; diced; 1 tb Chives; chopped; 1/2 c All purpose flour; 1/2 lb Catfish; large diced; 1 lg Onion; diced; 2 Shallot; minced; 2 oz Butter; 2 tb Maple syrup; 1 c Heavy cream; 4 Garlic minced; 1 tb Thyme; chopped; 1 tb Basil; chopped

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INGREDIENTS

1 Bay leaf
2 c milk
1 tb Cracked black pepper
1/2 lb Bacon; diced
1 tb Fish sauce
1 lg Sweet potato; diced
Salt to taste
1 Stalk celery; diced
1 tb Chives; chopped
1/2 c All purpose flour
1/2 lb Catfish; large diced
1 lg Onion; diced
2 Shallot; minced
2 oz Butter
2 tb Maple syrup
1 c Heavy cream
4 Garlic ; minced
1 tb Thyme; chopped
1 tb Basil; chopped

Servings

INSTRUCTIONS

FOR THE CHOWDER In a large soup pot saute bacon until bacon becomes crisp. Add in onions, garlic, shallots and celery. Continue cooking until vegetables become translucent. While the vegetables are cooking, in a large skillet add catfish, fish sauce and bay leaf and enough milk to cover the fish. Reserve remaining milk. Over low heat simmer fish until done. DO NOT OVER COOK. Remove fish from liquid and cool. Reserve liquid and set aside. Once the vegetables become translucent, add in butter and sprinkle in all purpose flour until it becomes a roux. Cook roux for about three minutes on low to medium heat. Add in diced potatoes, remaining milk, cream and reserved poaching liquid. Continue cooking until soup starts to thicken and potatoes become tender. Add maple syrup, thyme, basil and chives. Season with cracked black pepper and salt. Gently stir in poached catfish and serve. CHEF DU JOUR SHOW #DJ9485 BROTHERS RATHBUN Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

NOTES

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Catfish Sweet Potato Chowder

1 Bay leaf
2 c milk
1 tb Cracked black pepper
1/2 lb Bacon; diced
1 tb Fish sauce
1 lg Sweet potato; diced
 Salt to taste
1 Stalk celery; diced
1 tb Chives; chopped
1/2 c All purpose flour
1/2 lb Catfish; large diced
1 lg Onion; diced
2 Shallot; minced
2 oz Butter
2 tb Maple syrup
1 c Heavy cream
4 Garlic minced
1 tb Thyme; chopped
1 tb Basil; chopped

FOR THE CHOWDER    In a large soup pot saute bacon until bacon becomes crisp. Add in  onions, garlic, shallots and celery. Continue cooking until  vegetables become translucent.    While the vegetables are cooking, in a large skillet add catfish, fish  sauce and bay leaf and enough milk to cover the fish. Reserve  remaining milk. Over low heat simmer fish until done. DO NOT OVER  COOK. Remove fish from liquid and cool. Reserve liquid and set aside.    Once the vegetables become translucent, add in butter and sprinkle in  all purpose flour until it becomes a roux. Cook roux for about three  minutes on low to medium heat.    Add in diced potatoes, remaining milk, cream and reserved poaching  liquid. Continue cooking until soup starts to thicken and potatoes  become tender. Add maple syrup, thyme, basil and chives.    Season with cracked black pepper and salt. Gently stir in poached  catfish and serve.    CHEF DU JOUR SHOW #DJ9485 BROTHERS RATHBUN    Busted and entered for you by: Bill Webster    Converted by MM_Buster v2.0m.

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Nutrition

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Serving Size: 1 Serving (914g)
Recipe Makes: 1 servings

Calories: 1571
Calories from Fat: 1253 (80%)

Amt Per Serving		% DV

	Total Fat 139.3g	186 %
	Saturated Fat 87.3g	437 %
	Monounsaturated Fat 37.3g
	Polyunsanturated Fat 5.5g
Cholesterol 416.6mg		128 %
Sodium 2298.8mg		79 %
Potassium 529.9mg		14 %
Total Carbohydrate 70.4g		21 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 67.5g
Protein 15.9g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1571

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