Spicy Catfish Chowder

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons olive oil
• 2 yellow onions, diced
• 2 carrots, diced
• 1/4 cup butter
• 1 zucchini, diced
• 4 cloves garlic, minced
• 1 (12 fluid ounce) can or bottle beer (golden ale-style)
• 3 tablespoons seafood seasoning (such as Old Bay®)
• 3 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon chile-garlic sauce (such as Sriracha®)
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• ground black pepper to taste
• 4 (6 ounce) fillets catfish
• 2 (14.5 ounce) cans stewed tomatoes with juice
• 1 (14.5 ounce) can water
• 1 (12 ounce) can whole kernel corn, drained

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the diced onions and carrots and cook for 5 minutes, stirring, until softened.

2. Add the butter, diced zucchini and minced garlic to the pot and cook for 3 minutes, stirring occasionally.

3. Pour in the beer and simmer for 3 minutes. Stir in the seafood seasoning, dried parsley, garlic powder, chile-garlic sauce, sea salt, dried oregano and black pepper, and cook for 1 minute.

4. Add the stewed tomatoes with their juice, the can of water and the drained corn. Bring to a boil, then reduce the heat to low and simmer for 25 minutes.

5. Cut the catfish fillets into bite-sized pieces and nestle them into the chowder. Cover and simmer for 10 minutes until the fish is opaque and flakes easily, reaching 145°F (63°C) in the thickest part.

6. Taste the chowder and adjust the black pepper and salt as needed. Serve hot.