Alaska Cod Chowder with Black Beans & Corn

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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

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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.


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