Recipes – American Favourites

Here a few of America’s favourite recipes for chowder and cornbread.

Buffalo Fish Stock

1 pound buffalo catfish steaks
6 cups water
2 carrots
1 yellow onion
2 stalks celery
1 green pepper
Salt and pepper, to taste
Fresh rosemary (optional)

Cut vegetables in big chunks; leave peels on the onion. Gently simmer buffalo catfish in water and chopped vegetables until veggies are tender. Salt and pepper to season; add a couple of sprigs of rosemary or fresh parsley, if desired. Strain broth and use immediately; or freeze it up to three months.

Big Muddy Catfish Chowder

tablespoons olive oil
6 peeled and cubed red potatoes
1 chopped yellow onion
1 chopped red bell pepper
2 stalks celery, chopped
1 pound boned catfish nuggets
1 15-ounce can fire-roasted tomatoes, with juice
teaspoons Creole seasoning mix
1/2 cup chopped fresh parsley
6 cups Buffalo Fish Stock

In a large, deep, oven-safe pot, layer the olive oil, potatoes, onion, bell pepper, celery and catfish nuggets. Gently pour 6 cups of fish stock over the ingredients and top with fire roasted tomatoes, including the juice. Top with Creole seasoning mix and parsley. Tightly cover the pot and bake in a preheated oven at 375 degrees for 1 hour. Stir the ingredients gently before serving. This is clear stock chowder with plenty of flavor.

Creamy Chicken Chowder

3 tablespoons olive oil
6 peeled and cubed Yukon Gold potatoes
1 pound coarsely chopped chicken breast meat
1 chopped yellow onion
2 stalks celery, chopped
4 cups chicken stock
¼ teaspoon salt
¼ teaspoon white pepper
1 pint half-and-half
2 tablespoons cornstarch
3 tablespoons cold water

In a large, deep, oven-safe pot, layer olive oil, potatoes, chicken breast meat, onion and celery. Gently pour chicken stock over the ingredients. Season with salt and pepper. Cover tightly and bake in a preheated oven at 375 degrees for 1 hour. Move the pan to stove top and add half and half, heating gently. If the chowder is not the desired thickness, add a slurry made with cornstarch and cold water. Add the slurry in portions until the chowder thickens, stirring and cooking over low heat. Serve this chowder in a Cheesy Cornbread Bowl.

Cheesy Cornbread Bowls

1 cup flour
1 cup yellow corn meal
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
2 eggs
1 cup butter milk
1 cup shredded Cheddar cheese
3 tablespoons bacon grease or melted butter

Whisk together flour, corn meal, salt, baking powder and sugar. Gently beat eggs into buttermilk, then add to dry ingredients. Drizzle in bacon grease or butter. Fold in shredded cheese. Mix well and let batter sit for 10 minutes. Pour batter into six large muffin cups. Bake at 425 degrees for 25 minutes. Remove from oven
and cool. To make “bowl,” slice off top and hollow out bottom. You can also serve as cornbread muffin.

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