Summer Catfish Chowder

1. 1

   Scrub potatoes, then cut in 1/2-inch pieces to make about 2 1/2 cups.

2. 2

   Coarsely chop bell pepper and onion.

3. 3

   Heat oil in heavy 4-quart pot over medium-high heat.

4. 4

   Add potatoes, bell pepper and onion.

5. 5

   Cook about 5 minutes until onion is translucent.

6. 6

   Add broth, tomato sauce, thyme and garlic.

7. 7

   Bring to a boil, cover; then reduce heat and simmer about 8 minutes until potatoes are firm tender.

8. 8

   Meanwhile cut fish into 1-inch chunks.

9. 9

   Halve tomatoes, squeeze out seeds and chop coarse.

10. 10

    Add fish, tomatoes and okra to pot.

11. 11

    Bring to a boil, cover and simmer 8 minutes or until fish is barely opaque in center.

12. 12

    Serve hot, warm, or at room temperature with hot pepper sauce.

13. 13

    Yields 4 servings.

* Per serving · 4 servings · Values may vary.