Take a cue from New Englanders, who know that tiny bits of crispy salt pork are the key to a great chowder. It takes a few minutes to cut the salt pork into small dice but these little nuggets are bursts of flavor that make this more than just another fish soup. Be careful with the salt shaker. The salt pork, ketchup and soup probably add all the salt you'll need.
8-ounce piece of salt pork
2 large onions, diced
2 cans condensed cream of tomato soup
3 cups water
14-ounce bottle of ketchup
1 teaspoon dried thyme
2 pounds catfish, cut in bite size
Freshly ground pepper (optional)
Hot sauce (optional)
Cut the salt pork in thick slices, then in strips. Then dice. Fry it out in a kettle until crispy. Remove with a slotted spoon and set aside. Leave at least 2 tablespoons fat in the kettle (or all of it if you wish).
Cook onions in pork fat until soft. Stir in soup, ketchup, water and thyme. Bring to a boil and stir in catfish until it firms up. Ladle into soup bowls and sprinkle crispy pork bits on top. Pass the pepper mill and the hot sauce. Serves 4.
See more of Janet Groene’s RV-ready recipes, new each Friday, at http://www.campandrvcook.blogspot.com