1 quart fish stock or broth
1 cup peeled finely diced potatoes
1 cup finely diced onions
1 cup finely diced carrots
½ cup finely diced celery
½ cup finely diced bell pepper (any color)
⅓ cup Cabot Salted Butter
⅓ 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
COMBINE stock or broth and diced vegetables in a large pot; bring to simmer and cook until tender.
MELT butter in medium saucepan over low heat while vegetables simmer; add flour and cook, whisking constantly, until golden.
WHISK in milk slowly; continue whisking until sauce is simmering and thickened.
ADD cream sauce to soup when vegetables are tender. Stir in cheese and catfish and let cook just until cheese is melted and fish is opaque in center.
SERVED sprinkled generously with Cabot Cheese Nibbles .
This is going to be incredible.