| | Directions | | Heat 1 T. butter in large stock pot. Sauté onion and celery until tender. Add potatoes, chicken broth and water. Cover and simmer 20 minutes. Add corn and catfish. Simmer 15 minutes or until catfish flakes easily. In a small skillet, melt remaining 3 T. butter. Stir in flour; beat butter and flour together until smooth. Gradually whisk into soup. Simmer 5 to 7 minutes. Stir in milk and heat thoroughly. Season with salt and pepper to taste. Garnish with chopped parsley if desired. Makes 10 servings. |
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| Ingredients | | - |  | 4 tablespoons butter |
| - | | 1 cup chopped onion |
| - | | 1/2 cup sliced celery |
| - | | 4 cups peeled, diced potatoes |
| - | | 4 cups chicken broth |
| - | | 2 cups water |
| - | | 1 can corn, drained (16 ounce can) |
| - | | 4 catfish fillets, cut into 1 inch cubes |
| - | | 1/2 cup flour |
| - | | 1 cup milk |
| - | | Salt and pepper |
| - | | Chopped parsley (optional) |
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