1 quart fish stock or broth
1 cup peeled finely diced potatoes
1 cup finely diced onions
1 cup finely diced carrots
1/2 cup finely diced celery
1/2 cup finely diced bell pepper (any color)
1/3 cup Cabot Salted Butter
1/3 cup King Arthur Unbleached All-Purpose Flour
3 cups milk
16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups)
2 cups catfish, cut into 1-inch cubes
Salt and ground black pepper to taste
Paprika to taste

1. In large pot, combine stock or broth and diced vegetables; bring to simmer and cook until tender.

2. Meanwhile, melt butter in medium saucepan over low heat; add flour and cook, whisking constantly, until golden.

3. Slowly whisk in milk; continue whisking until sauce is simmering and thickened.

4. When vegetables are tender, add cream sauce to soup. Stir in cheese and catfish and let
cook just until cheese is melted and fish is opaque in center.

5. Served sprinkled generously with Cabot Cheese Nibbles (see recipe).

Recipe courtesy of Jimmy Kennedy.

Nutrition Analysis
Calories 310, Total Fat 21g, Saturated Fat 11g, Sodium 510mg, Carbohydrates 12g, Dietary Fiber 1g, Protein 20g, Calcium 350mg