Ultimate Spicy Catfish Soup: A Flavorful Twist on Classic Chowder

Ingredients

• 2 tablespoons of fragrant olive oil
• A duo of finely diced yellow onions
• 2 carrots, chopped into small pieces
• A generous 1/4 cup of rich butter
• 1 zucchini, finely diced
• 4 cloves of garlic, minced to perfection
• A refreshing 12-fluid-ounce can or bottle of golden ale-style beer
• 3 tablespoons of flavorful seafood seasoning, like the beloved Old Bay®
• An ample 3 tablespoons of dried parsley
• A dash of pungent garlic powder
• A hint of spicy chile-garlic sauce, such as the well-known Sriracha®
• A touch of sea salt to enhance the flavors
• A sprinkle of dried oregano for that earthy taste
• Freshly ground black pepper to suit your palate
• 4 succulent 6-ounce catfish fillets
• 2 cans of 14.5-ounce stewed tomatoes with their juicy goodness
• 1 can of 14.5-ounce water for balance
• 1 can of 12-ounce whole kernel corn, drained

Step 1

Begin by heating olive oil in a large soup pot on medium heat. Saute the onions and carrots until they start to soften, for roughly 2 minutes. Next, add butter and continue cooking with zucchini and garlic until the onions turn translucent, which should take about 7 minutes more.

Step 2

Add a splash of beer to the mix along with seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper. Gently place the catfish fillets on top of the vegetables and pour in the tomatoes along with their juices. Cover the pot and allow it to simmer until the catfish is fully cooked, which usually takes around 10 minutes. Once done, break the catfish fillets into bite-sized pieces.

Step 3

Pour in a can of water from the tomatoes and add corn to the chowder. Let it simmer covered until the vegetables are tender and all the flavors have melded together, which typically takes at least another 30 minutes.