Cod Chowder with Black Beans and Corn

Name: Cod Chowder with Black Beans and Corn | Foodservice Recipes | Trident Seafoods
Yield: 50 servings servings
Ingredients: 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 493007

3 minutes 50 servings servings

Ingredients

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 493007

Directions

In a large stockpot or steam-jacketed kettle, combine onions, tomatoes in juice, black beans, corn and chiles.
Add broth, lime juice, chili powder, cumin seeds and garlic powder. Bring to a boil; reduce to a simmer and cook for 10 minutes.
Cut cod into 1-inch pieces and pan sear in a lightly oiled non-stick skillet for about 3 minutes; add cod to chowder.
Simmer chowder additional 20 minutes over medium-low heat.
For each serving, portion about 1-1/2 cups of soup into a shallow bowl. Garnish with chips, if desired.