Blue Catfish and Corn Chowder

Blue Catfish and Corn Chowder

Roughly 1 Gallon
Author: Chesapeake Chef Services


  • 2 Celery Stalks Diced
  • ½ Yellow Onion Diced
  • 2 Large Idaho Potato Diced
  • 2 Fresh Corn on Cob Cut off the Cob
  • ¼ lb Bacon Small Diced
  • 1 cup Clam Juice/ Seafood Stock
  • ½ lb Blue Catfish Diced
  • 3 QT Heavy Cream
  • 4 tbsp All Purpose Flour To Taste
  • Old Bay To Taste
  • Salt & Pepper


  • Render Bacon in the pan until most of the fat has rendered.
  • Cook down celery, onions, corn, potato with bacon and bacon fat. Do Not Burn Bacon. Ensure no color on vegetables.
  • Add flour & mix well.
  • Add heavy cream and clam juice, bring to a boil.
  • Once simmering and thickened add catfish and remove from heat.
  • Season with old bay, salt, and pepper and serve with Old Bay oyster crackers and micro radish greens.
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