CATFISH CHOWDER Yield: 6 Servings 1 lb Catfish fillets, cut into -chunks 2 sl Bacon, chopped 1 c Chopped onion 1 cn Sliced potators, drained 1 cn Cooking tomatoes, chopped 2 c Water 1 cn Corn, drained 1/4 ts Tarragon 1/2 ts Celery salt 2 ts Parsley flakes 1/2 ts Oregano 1/4 ts Salt Pepper to taste 1

In a large pot, fry bacon until crisp. Add onion and cook until tender. Add potatoes, tomatoes, and 2 cups water. Cover; simmer until potatoes are tender. Add corn and seasonings. Cook slowly and adjust seasonings, if necessary. Add yhe catfish 5 to 10 minutes before serving and simmer. Serves four.

INGREDIENTS 2 tablespoons Crisco Shortening or Crisco oil 1 medium green bell pepper, chopped 1 cup thinly sliced celery, cut on the diagonal 1/4 cup chopped green onion 1/8 teaspoon minced garlic 1 can (28-ounces) whole peeled tomatoes, undrained, cut up 2 cups water 1 teaspoon instant

"We have a large pond in our back yard which has many nice catfish so I am always trying to come up with new ways to fix it. This is one of our favorites."

I didn't really think I'd like catfish, but this was really great! The kids liked it, too! Next time I'll add some more herbs and the corn, as someone else suggested.

Instructions Rinse fillets under cold water, pat dry. Combine water and bouillon cube in a medium bowl; stir until dissolved. Coat a Dutch over with cooking spray; place over Medium heat until hot. Add onion; saute 5 minutes. Add bouillon, potatoes, celery and carrots; bring to a boil. Cover, reduce