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Alaska Cod Chowder with Black Beans and Corn Source: Alaska Seafood Marketing Institute.
1 onion, halved and sliced 1 (15-ounce) can diced tomatoes in juice 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can corn, drained 1 (4-ounce) can diced green chilies 3 cups chicken or fish broth 1 tablespoon fresh lime juice 2 teaspoons chili powder 1/2 teaspoon cumin seeds, toasted and crushed 1/4 teaspoon garlic powder 1 pound alaska cod, cut into 1-inch pieces 1 tablespoons 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. Makes 6 servings.
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