Skip to main content Skip to main content

Catfish, Corn and Clam Chowder Recipe

Serve this hearty yet light Catfish, Corn and Clam Chowder Recipe as a whole meal, a side or a starter.

Catfish, Corn and Clam Chowder Recipe
Compared to other chowders I've had, this Catfish, Corn and Clam Chowder Recipe is fairly light, which I prefer. (Jenny Nguyen-Wheatley photo)
Print Recipe

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. But this recipe is good any time of year.

If it’s warm outside, instead of serving a whole meal of chowder, serve it as a side or starter at your next summer fish fry or backyard bash. It’s a filling soup with crackers when serving less-than-filling, expensive seafood items such as raw oysters, lobster, crab, crayfish, shrimp, etc.

Serves: 4-6
Prep time: 30 minutes
Cook time: 1 hour

Ingredients:


  • ¾ pound boneless, skinless catfish fillets
  • 2 slices bacon, chopped
  • 2 tablespoons butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 ribs celery, diced
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • 3-4 large yellow potatoes, peeled and cubed
  • 2 (6.5-ounce) cans clam meat with juice*
  • 4 cups water
  • 1 can whole kernel sweet corn, drained
  • 1 cup heavy cream
  • 1½-2 tablespoons corn starch (Add more cornstarch for a thicker, heavier soup.)
  • Salt and pepper, to taste
  • Chopped fresh parsley, to taste

*Note: To add more protein to this chowder recipe, I added clams, but you can add more fish if you prefer. Instead of using canned clams, use a bottle of pure clam juice to keep the protein strictly fish.


Directions:

  1. Line a small colander with cheese cloth and place it over a bowl that fits. Drain the canned clams, catching the juice underneath in the bowl. Set the clam juice aside; you should end up with about 1 cup of clam juice. Rinse the clams under cold water and check for any broken shells. If using whole clams, roughly chop clams into smaller pieces. Keep cold and set aside.

  2. catfish corn clam chowder recipe cream
    Use a cheese cloth to help filter out any sand or grit that may be present. (Jenny Nguyen-Wheatley photo)

  3. Cut catfish into desired size pieces. I like to cut them into larger chunks so they don’t break up too much in the chowder. Keep cold and set aside.

  4. In a medium-size pot, cook chopped bacon over medium heat until crispy and rendered. Then add butter, diced onion with a pinch of salt, and cook until onion softens and becomes translucent, about 5-7 minutes. Next add garlic, celery, bay leaf and dried thyme and cook for 3 minutes, stirring often.

  5. catfish corn clam chowder recipe fish
    Although subtle, bay leaves and dried thyme give this recipe a nice floral and herbal taste. (Jenny Nguyen-Wheatley photo)

  6. Add the potatoes to the pot, along with the clams and clam juice. Add about 4 cups of water to the pot, enough to submerge all ingredients, and bring to low boil. Bring soup back down to a simmer, cover the pot, and cook for 20-30 minutes or until potatoes become tender.

  7. catfish corn clam chowder recipe pot
    Red potatoes work well if preferred, but yellow potatoes have a waxier texture that will hold up better when diced for soups and chowders. (Jenny Nguyen-Wheatley photo)

  8. Meanwhile, warm heavy cream in a small saucepan until steamy, but never boiling. Gradually whisk in corn starch, getting rid of all lumps. When potatoes are tender, pour half a ladle of hot soup from the chowder into the heavy cream mixture and whisk; this helps loosen up the slurry a bit. Then pour the heavy cream mixture into the chowder and mix. Bring chowder back to a simmer and add salt and pepper to taste.

  9. catfish corn clam chowder recipe rinse
    Use less corn starch for a lighter soup and use more for a thicker soup. (Jenny Nguyen-Wheatley photo)

  10. Add corn and catfish and gently cook at a simmer until the fish cooks through and chowder thickens, about 5-7 minutes. At this point, try not to overmix the chowder to avoid breaking up the fish. Ladle into bowls and garnish with pepper and chopped parsley.

  11. catfish corn clam chowder recipe potatoes
    Add fresh, skinned catfish fillets and cook for about 6 minutes. (Jenny Nguyen-Wheatley photo)

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Popular Videos

The Modern Air Rifle: Air Archery with the Umarex AirSaber

The Modern Air Rifle: Air Archery with the Umarex AirSaber

The big brother to the AirJavelin, the Umarex AirSaber uses high-pressure air to zip a 350-grain arrow at velocities up to 480 feet per second. That's more than enough to hunt big game or predators and it's accurate out to 70 yards. So, if you're looking for a tool to have fun with and/or hunt with, check out the Umarex AirSaber.

Crash Course: 3 Ways to Rig a Senko-Style Lure to Catch Bass

Crash Course: 3 Ways to Rig a Senko-Style Lure to Catch Bass

In this episode of "Crash Course," host Shane Beilue shows three great rig set-ups for soft-plastic stick baits. All are highly effective on catching bass.

A Look at the Lupo

A Look at the Lupo

In the second episode of Beyond the Rifle, we'll discuss the innovation behind the major components of the Lupo. Just how unique is this new rifle? Prepare yourself for some surprises.

See All Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Game & Fish App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.

Phone Icon

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now