Spicy Catfish Chowder

Spicy Catfish Chowder

L Mac 0

"Thick and spicy chowder, full of veggies! Serve with a warm and crusty loaf of bread!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 15 m servings 307 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1379 mg
  • 55%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. Melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes.
  2. Stir beer, seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. Pour tomatoes with their juice over the vegetables and catfish. Cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. Break the catfish fillets apart into bite-size chunks.
  3. Pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.


  • Cook's Note:
  • Can be made in the slow cooker on Low for 6 to 8 hrs. Just cook onions and carrots ahead of time.


Most helpful
Most positive
Least positive

This was an awesome stew, I added in some diced baby red potatoes and swapped the beer for some clam juice for extra seafood flavor!

The soup is very good. I didn't have any chile-garlic sauce so I put 2 tsp of chili powder and tsp of vinegar and a couple more cloves of garlic. It turned out to be a little too spicy but i don...

This turned out great! I have no doubt following the recipe as written would have been even better. Because I didn't have some ingredients, I omitted the beer, used from my garden, fresh tomat...

Delicious!!! I followed the recipe and bingo! Key words: Spicy, Easy, Quick, and Delicious again!??

I used Cod instead of Catfish (because that's what I had on hand). Also, I diced the stewed tomatoes before adding them. I used all other ingredients per the recipe. This is a delicious, health...

It was delicious. Of course I went with some of the suggestions from other reviewers. 2T of Old Bay instead of 3T and some shrimp. Also, we didn't have the right beer at home, so we ended up ...

I made this recipe and we loved it. I used Swai instead of catfish, because that's what I had. I added shrimp to the left-overs which was a good idea.

oh my!! oh my! crazy good. Used creole seasoning cuz didn't have Ol' Bay. Frozen white cream corn for same reason... Oh my....Can I rate it a 6??

WOWZA - this was delicious and spicy! I'm sure your version is 5 stars +. The only reason I gave it 4 was that I made quite a few adjustments because I'm on a diet and wanted to cut out as muc...

Other stories that may interest you