Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (5-quart minimum)
• •Wooden spoon
• •Ladle

Instructions

1. 1

   Season the catfish

   Place the catfish chunks in a bowl and season with one teaspoon of Cajun seasoning, half a teaspoon of salt, and the black pepper. Toss gently to coat every piece. This is where flavor building starts. Season the protein first, always. Let it sit while you prep the vegetables so that seasoning has time to penetrate the fish.

   Farm-raised catfish works beautifully here. It's mild, sweet, and one of the most affordable fish you can buy. That's the bayou way: make something extraordinary from humble ingredients.
2. 2

   Build the trinity foundation

   Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. When it foams and the foam subsides, add the onion, celery, and bell pepper with a pinch of salt. The salt draws moisture and helps the vegetables soften without browning. Cook, stirring occasionally, until the trinity turns soft and translucent, about eight to ten minutes. Your kitchen will start smelling like Louisiana.

   The holy trinity is the foundation of nearly every dish we make down here. Treat it with respect: cook it slow, cook it right, and the rest of the dish follows.
3. 3

   Add garlic and flour

   Add the garlic and the white parts of the green onions to the pot. Stir for about thirty seconds until fragrant. You will know because that garlic perfume will hit you. Now sprinkle in the flour and stir constantly for two minutes. This is a blond roux, just barely golden. It thickens the chowder and adds a subtle nuttiness without the deep color of a gumbo roux.

4. 4

   Add stock and potatoes

   Pour in the stock slowly, stirring as you go to prevent lumps. Add the cubed potatoes, bay leaves, thyme, cayenne, and the remaining teaspoon of Cajun seasoning. Stir well, scraping up any bits stuck to the bottom of the pot. Those bits are flavor. Bring everything to a boil, then reduce to a gentle simmer.

   Yukon Golds hold their shape better than russets in a long simmer. They also have a natural buttery quality that belongs in chowder.
5. 5

   Simmer until potatoes are tender

   Let the chowder simmer uncovered for fifteen to twenty minutes, stirring occasionally. The potatoes are ready when a fork slides through them easily but they still hold their shape. Some will break down and thicken the broth naturally. That is exactly what you want. Taste the broth now. Adjust salt if needed. Build flavor before the dairy goes in, because once you add milk and cream, the window for seasoning closes.

6. 6

   Add the dairy

   Reduce heat to low. Stir in the milk and heavy cream. Let it warm through for three to four minutes, but do not let it boil. Boiling dairy in a chowder can cause it to break and turn grainy. You want this silky and smooth. The color should be creamy with specks of seasoning throughout.

   At Lagniappe, we always warm our milk before adding it to hot soup. It prevents temperature shock and keeps the chowder velvety.
7. 7

   Add the catfish

   Gently lower the seasoned catfish chunks into the simmering chowder. Do not stir aggressively or you will break the fish into shreds. Let it poach in the hot liquid for five to six minutes. The fish is done when it turns opaque and flakes easily when you press it with a spoon. Catfish is forgiving, but overcooked fish is a tragedy nobody deserves.

8. 8

   Finish and serve

   Remove the bay leaves. Taste the chowder one final time. This is your last chance. Adjust salt, add a pinch more cayenne if you want more warmth. Stir in the green onion tops and half the parsley. Ladle into deep bowls, garnish with remaining parsley, and serve with hot sauce on the side for those who want extra heat. When the last bite is as good as the first, you have done it right.

   This chowder thickens as it sits. When reheating leftovers, add a splash of milk to loosen it back to the proper consistency.

Chef Tips

• •Farm-raised catfish from Louisiana or Mississippi has the cleanest flavor. If your fish smells muddy, soak the fillets in buttermilk for thirty minutes before cooking. The acid neutralizes that earthy taste.
• •Save your shrimp shells and fish bones in the freezer. When you have enough, simmer them into a quick stock. Homemade fish stock takes this chowder from good to unforgettable.
• •The cayenne level I give you is mild, a starting point. Cajun food should have warmth, but your warmth is different from mine. Add more if you like heat. That is the bayou way: cook to your own taste.
• •A crusty loaf of French bread is not optional. You need something to soak up every last drop from the bowl.

Advance Preparation

• •The chowder base without fish can be made one day ahead and refrigerated. Reheat gently and add the seasoned catfish just before serving.
• •Leftovers keep refrigerated for two days. The fish will break down more as it sits, making a thicker, more rustic texture. Add milk when reheating.
• •Do not freeze this chowder. Dairy-based soups do not freeze well, and the potatoes will turn mealy.

Frequently Asked Questions

Nutrition Information

1 serving (about 350g)