August 19, 2019
There seems to be no end in what can be done here. Some are spicier than others. I chose a less spicy version, and avoided corn or lima beans.
I started with a slice of pork shoulder that had been cooked in the slow cooker a while back. This added both pork taste and the fat, but I did not do too much and cut it in small chunks. I sautéed it in a bit of palm oil..
Meanwhile, I cut potatoes and did them in the deep fryer just enough to brown them. I added chopped onion.
Spices included paprika, regular and smoked, black pepper with most of that put in the pan of warming almond milk. I cut a bit of celery into small bits, but did not cook that enough, so it stayed crunchy.
I also added a small amount, perhaps a quarter cup, of half and half.
I cut up the catfish pieces into small pieces. I sautéed the fish for just a little while, not wanting to
cook it up.
Then I added the hot potatoes, etc and some paprika and black pepper.
I cooked it just long enough to get it edibly warmed. I tested the fish to see it was done.
I ate it. Elizabeth ate it too. It was good. It needed salt, but she used her regular salt and I used the Benson's.
I wished that I had doubled what I made. It was very good.
However, it will be easy enough to make again.
Catfish pieces at Shop Rite sell for a little over two dollars a pound. These are slices of
belly left from filleting the fish. There was no hint of fishiness, and it all cooked up just fine.
A piece of Hanaford low salt multigrain bread was very good added to the bowl when served.
I suppose next I should try adding Asiago cheese.
https://www.allrecipes.com/recipe/45461/cheesy-catfish-chowder/https://www.allrecipes.com/recipe/45461/cheesy-catfish-chowder/
There seems to be no end in what can be done here. Some are spicier than others. I chose a less spicy version, and avoided corn or lima beans.
I started with a slice of pork shoulder that had been cooked in the slow cooker a while back. This added both pork taste and the fat, but I did not do too much and cut it in small chunks. I sautéed it in a bit of palm oil..
Meanwhile, I cut potatoes and did them in the deep fryer just enough to brown them. I added chopped onion.
Spices included paprika, regular and smoked, black pepper with most of that put in the pan of warming almond milk. I cut a bit of celery into small bits, but did not cook that enough, so it stayed crunchy.
I also added a small amount, perhaps a quarter cup, of half and half.
I cut up the catfish pieces into small pieces. I sautéed the fish for just a little while, not wanting to
cook it up.
Then I added the hot potatoes, etc and some paprika and black pepper.
I cooked it just long enough to get it edibly warmed. I tested the fish to see it was done.
I ate it. Elizabeth ate it too. It was good. It needed salt, but she used her regular salt and I used the Benson's.
I wished that I had doubled what I made. It was very good.
However, it will be easy enough to make again.
Catfish pieces at Shop Rite sell for a little over two dollars a pound. These are slices of
belly left from filleting the fish. There was no hint of fishiness, and it all cooked up just fine.
A piece of Hanaford low salt multigrain bread was very good added to the bowl when served.
I suppose next I should try adding Asiago cheese.
https://www.allrecipes.com/recipe/45461/cheesy-catfish-chowder/https://www.allrecipes.com/recipe/45461/cheesy-catfish-chowder/
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