Alaska Cod Chowder with Black Beans & Corn

Baked Beef and Vegetable Soup

Beef and Barley Soup

Brazilian Chicken and Rice Soup

Chicken and Andouille Gumbo

El Torito Chicken and Lime Soup

Green Chili Stew with Lamb

Hot and Sour Shrimp Soup

Return to Recipes Menu




Appetizers  |  Meats  |  Poultry  |  Soups  |  Salads

Alaska Cod Chowder with Black Beans and Corn
Yields 50 1-1/2 Cup Servings

  • 1 lb., 8.00 oz. Onions, halved and sliced.
  • 1 #10 can Diced Tomatoes in juice.
  • 1 #10 can Black Beans, drained and rinsed.
  • 1 #10 can Corn, drained.
  • 1 lb, 4 oz. Green Chiles, canned or fresh and seeded, chopped.
  • 3 gal. + 2 cups Chicken or Fish Broth.
  • 4 oz. Lime Juice, fresh.
  • 1/4 cup Chili Powder
  • 2 tbsp. Toasted Cumin Seeds, crushed.
  • 1 tbsp. Garlic Powder.
  • 8 lb., 4 oz. Alaska Cod, tawed if necessary, cut in 1 inch pieces.
  • 1/2 cup Vegetable Oil.
  • as needed - Corn Tortilla Chips.

1. In a large stockpot or steam-jecketed kettle, combine onions, tomatoes in juice, black beans, corn and chiles. Add broth, lime juice, chili powder, cumin seeds and garlic powder. Bring to boil; reduce to simmer and cook 10 minutes.

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

3. Simmer chowder an additional 20 minutes over medium-low heat.

4. For each serving, portion 1-1/2 cups into shallow bowl; garnish with chips, if desired.

(c) 2000 90 Meat Outlet All Rights Reserved

Website created and maintained by:
The Studio Mac Custom Web Shop