Summer Catfish Chowder

• 2 large potatoes
• 1 large green bell pepper
• 1 large onion
• 2 Tbsp. olive oil
• 3 c. chicken broth
• 1 can (8 oz.) tomato sauce
• 1 1/2 tsp. dried thyme
• 1 1/2 tsp. minced garlic
• 1 lb. catfish fillets
• 3 small tomatoes
• 1 (10 oz.) box frozen okra

1. Scrub potatoes, then cut in 1/2-inch pieces to make about 2 1/2 cups.
2. Coarsely chop bell pepper and onion.
3. Heat oil in heavy 4-quart pot over medium-high heat.
4. Add potatoes, bell pepper and onion.
5. Cook about 5 minutes until onion is translucent.
6. Add broth, tomato sauce, thyme and garlic.
7. Bring to a boil, cover; then reduce heat and simmer about 8 minutes until potatoes are firm tender.
8. Meanwhile cut fish into 1-inch chunks.
9. Halve tomatoes, squeeze out seeds and chop coarse.
10. Add fish, tomatoes and okra to pot.
11. Bring to a boil, cover and simmer 8 minutes or until fish is barely opaque in center.
12. Serve hot, warm, or at room temperature with hot pepper sauce.
13. Yields 4 servings.
14. Ready in 26 minutes.

potatoes, green bell pepper, onion, olive oil, chicken broth, tomato sauce, thyme, garlic, catfish fillets, tomatoes, frozen okra

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251351 (may not work)