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Cod Chowder with Black Beans and Corn

PREP TIME45 minutes

YIELD50 servings servings


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.