Summer Catfish Chowder

Directions

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.
14. 14
    Ready in 26 minutes.