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Cod Chowder with Black Beans and Corn
Yields 50 1-1/2 Cup Servings
lb., 8.00 oz. Onions, halved and sliced.
#10 can Diced Tomatoes in juice.
#10 can Black Beans, drained and rinsed.
#10 can Corn, drained.
lb, 4 oz. Green Chiles, canned or fresh and seeded, chopped.
gal. + 2 cups Chicken or Fish Broth.
oz. Lime Juice, fresh.
cup Chili Powder
tbsp. Toasted Cumin Seeds, crushed.
tbsp. Garlic Powder.
lb., 4 oz. Alaska Cod, tawed if necessary, cut in 1 inch pieces.
cup Vegetable Oil.
needed - Corn Tortilla Chips.
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.
Pan-sear cod in lightly-piled non-stick skillet about 3 minutes;
add cod to chowder.
Simmer chowder an additional 20 minutes over medium-low heat.
For each serving, portion 1-1/2 cups into shallow bowl; garnish
with chips, if desired.
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