Catfish, Corn and Clam Chowder

Meaty and a bit hardier in texture than panfish, catfish makes tasty fish chowder, which is a good way to stretch fish if you didn’t have a very successful day out on the water. I like to make fish chowder in the fall and winter, especially after coming home from a windy, damp day outside.

To add more protein, I added clams to this chowder, but you can skip that and add more fish if you prefer. Instead of using canned clams, use a bottle of pure clam juice or seafood stock if you want to keep the protein strictly fish. Compared to other chowders I’ve had, this recipe is fairly light, which I prefer. Add more cornstarch for a thicker, heavier soup.

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