INGREDIENTS:8 cups onions, halved and sliced
1 #10 can diced tomatoes in juice
1 #10 can black beans, drained and rinsed
1 #10 can corn, drained
5 cups chopped green chiles, canned or fresh, seeded (fewer chiles may be used if desired)
3 gallons + 2 cups chicken or fish broth
½ cup fresh lime juice
¼ cup chili powder
2 Tbsp. toasted cumin seeds, crushed
1 Tbsp. garlic powder
8 lbs., 4 oz. Alaska cod, thawed if necessary, cut into 1 in. pieces
½ cup vegetable oil
as needed, tortilla corn chips DIRECTIONS:In 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 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 an additional 20 minutes over medium-low heat. For each serving, portion about 1½ cups soup into shallow bowl. Garnish with chips, if desired. NUTRITIONAL INFORMATION: SERVINGS:50 servings From: PHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE