Cod Chowder with Black Beans and Corn
24 ounces onions, halved and sliced
7 cans (15-oz.) diced tomatoes in juice
7 cans (15-oz.) black beans, drained and rinsed
7 cans (15-oz) corn, drained
5 cups Diced Green Chiles, (canned or fresh/seeded*)
10 pints chicken or fish broth
1/2 cup fresh lime juice
1/4 cup chili powder
2 tablespoons cumin seeds, toasted and crushed
1 tablespoon garlic powder
8 pounds cod, cut into 1-inch pieces
1/2 cup vegetable oil
In large stockpot or steam-jacketed kettle, combined onions, tomatoes in juice, black beans, corn and chiles. Add broth, lime juice, chili powder. Bring to boil; reduce to simmer and cook 10 minutes. Pan-sear cod in lightly oiled non-stick skillet about 3 minutes; add cod to chowder. Simmer chowder additional 20 minutes over medium-low heat. For each serving, portion 1 1/2 cups soup into shallow bowl. Garnish with tortilla corn chips, if desired.
*Fewer chiles may be used, if desired.
Makes 50 (approx.1 1/2 cups) servings