Catfish Sweet Potato Chowder

Recipe Ingredients

1/2 lb	227g / 8oz	Bacon - diced
1 lb	454g / 16oz	Onion - diced (large)
4		Garlic cloves - minced
2		Shallots - minced
1		Celery stalk - diced
1/2 lb	227g / 8oz	Catfish - large diced
2 cups	474ml	Milk
1 tablespoon	15ml	Fish sauce
1		Bay leaf
2 oz	56g	Butter
1/2 cup	31g / 1.1oz	All-purpose flour
1 cup	146g / 5.1oz	Sweet potato - diced (large)
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Maple syrup
1 tablespoon	15ml	Chopped fresh thyme
1 tablespoon	15ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh chives
1 tablespoon	15ml	Freshly-cracked black pepper
		Salt - to taste

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
CHEF DU JOUR - (Show # DJ-9485) - from the TV FOOD NETWORK

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