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Cod Chowder with Black Beans and Corn


Pacific Cod Loin Portions 4 oz IQF, Skinless, Boneless (1/10 lb) 493007.


8  Cups Onions (Halved & Sliced)
1-10 lb.  Can Canned Tomatoes (Diced in Juice)
1-10 lb.  Can Canned Black Beans (Drained & Rinsed)
1-10 lb.  Can Canned Corn (Drained)
5  Cups Green Chiles (Chopped & Seeded)
3 gal. 2  Cups Chicken Broth
1/2  Cup Lime Juice
1/4  Cup Cumin Seeds, toasted & crunched
1/4  Cup Garlic Powder
1/2  Cup Oil
as  Needed Tortilla Chips
8  lb Pacific Cod Loin Portions 4 oz IQF, Skinless, Boneless (1/10 lb) 493007


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

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

3. Cut cod into 1-inch pieces and pan sear 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 about 1-1/2 cups soup into shallow bowl. Garnish with chips, if desired.