Alaska Cod Chowder with Black Beans and Corn

Source: Alaskan Seafood Council

Yield: 50 (approx. 1 1/2 c.) servings

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Nutritional Information:
--No tortilla chips
--With 2 oz. tortilla chips)

Ingredients

•	8 c. SYSCO Imperial onions, halved and sliced

•	1 (#10) can SYSCO Imperial canned diced tomatoes in juice

•	1 (#10) Casa Solana canned black beans, drained and rinsed

•	1 (#10) can SYSCO Imperial canned corn, drained

•	5 c. SYSCO Imperial chopped green chilies, canned or fresh

•	3 gal. + 2c. SYSCO Classic chicken or fish broth

•	1/2 c. SYSCO Imperial fresh Lime juice

•	1/4 c. SYSCO Imperial/McCormick chili powder

•	2 Tbsp. SYSCO Imperial/McCormick toasted cumin seeds, crushed

•	1 Tbsp. SYSCO Imperial/McCormick Garlic powder

•	8 lb. 4 oz. SYSCO Classic Cod, cut in 1" pieces

•	1/2 c. SYSCO Classic Vegetable oil

•	Casa Solana tortilla corn chips, as needed

Preparation

1.	In large stockpot or steam-jacketed kettle, combine onions, tomatoes in juice, black beans, corn and chilies.

2.	Add broth, lime juice, chili powder, cumin seeds, and garlic powder. Bring to boil; reduce to simmer and cook 10 minutes.

3.	Pan-sear cod in lightly oiled non-stick skillet about 3 minutes; add cod to chowder.

4.	Simmer chowder additional 20 minutes over medium-low heat.

5.	For each serving, portion abaout 1 1/2 cups soup into shallow bowl. Garnish with chips, if desired.