Cajun Catfish Chowder

Cajun Catfish Chowder
DifficultyBeginner
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Warm, creamy, and full of Southern flair, Cajun Catfish Chowder is a hearty bowl that blends tender chunks of catfish with smoky spices, sweet corn, and creamy potatoes. The bold Cajun seasoning and rich broth make it the perfect comfort food with a kick. Serve with cornbread or crusty bread to scoop up every last spoonful!

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Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
For the Chowder
 1 lb catfish fillets, cut into 1-inch chunks
 2 tbsp Cajun seasoning (store-bought or homemade)
 2 tbsp butter
 1 tbsp olive oil
 1 small onion, diced
 1 bell pepper (red or green), diced
 2 celery stalks, diced
 2 cloves garlic, minced
 2 tbsp all-purpose flour
 2 cups low-sodium chicken or seafood broth
 2 cups whole milk or half-and-half
 1 cup corn kernels (fresh or frozen)
 2 medium potatoes, peeled and diced
 Salt and pepper, to taste
Optional Garnishes
 Chopped parsley or scallions
 Hot sauce or extra Cajun seasoning
 Crumbled bacon or cheddar cheese
Season and Prep the Fish
1

  1. Toss catfish chunks with 1 tbsp Cajun seasoning and a pinch of salt. Set aside to marinate briefly.

Sauté the Aromatics
2

  1. In a large soup pot or Dutch oven, heat butter and olive oil over medium heat.

  2. Add onion, bell pepper, and celery. Cook for 5–7 minutes, stirring often, until soft.

  3. Stir in the garlic and cook for 1 minute until fragrant.

Build the Base
3

  1. Sprinkle in flour and stir constantly for 1–2 minutes to form a light roux.

  2. Slowly whisk in broth, ensuring there are no lumps.

  3. Add milk (or half-and-half), diced potatoes, corn, and remaining 1 tbsp Cajun seasoning.

  4. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are tender.

Add the Catfish
4

  1. Gently stir in the seasoned catfish pieces.

  2. Simmer for 6–8 minutes, or until the fish is opaque and flakes easily with a fork.

  3. Taste and adjust seasoning with salt, pepper, or hot sauce.

Serve
5

  1. Ladle into warm bowls and garnish with chopped parsley, scallions, or a sprinkle of cheddar.

  2. Serve with cornbread, oyster crackers, or a crusty French baguette.

Tips & Variations
6

  • No catfish? Substitute with cod, tilapia, or haddock.

  • Creamier texture: Use heavy cream or add a dollop of sour cream.

  • Extra heat: Add a diced jalapeño with the vegetables or a splash of hot sauce before serving.

  • Make it pescatarian: Use vegetable or seafood broth instead of chicken broth.

Ingredients

For the Chowder
 1 lb catfish fillets, cut into 1-inch chunks
 2 tbsp Cajun seasoning (store-bought or homemade)
 2 tbsp butter
 1 tbsp olive oil
 1 small onion, diced
 1 bell pepper (red or green), diced
 2 celery stalks, diced
 2 cloves garlic, minced
 2 tbsp all-purpose flour
 2 cups low-sodium chicken or seafood broth
 2 cups whole milk or half-and-half
 1 cup corn kernels (fresh or frozen)
 2 medium potatoes, peeled and diced
 Salt and pepper, to taste
Optional Garnishes
 Chopped parsley or scallions
 Hot sauce or extra Cajun seasoning
 Crumbled bacon or cheddar cheese
Cajun Catfish Chowder
IngredientsDirections
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