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. |
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