Prep: 30 Mins Cook: 33 Mins

Alaska Cod Chowder with Black Beans and Corn


  • 24 ozs. 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 ORTEGA Diced Green Chiles, (canned or fresh/seeded*)
  • 10 pts. chicken or fish broth
  • 1/2 cup fresh lime juice
  • 1/4 cup chili powder
  • 2 tbls. cumin seeds, toasted and crushed
  • 1 tablespoon garlic powder
  • 8 lbs. alaska 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

Recipe and photo courtesy of the Alaska Seafood Marketing Institute.
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