A hearty southwestern-style corn and black bean chowder with tender pieces of cod.

Alaska Cod Chowder with Black Beans and Corn

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 chiles
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

Tortilla chips for garnish

1. In large stockpot or steam-jacketed kettle, combined onions, tomatoes in juice, black beans, corn and chiles.
2. Add broth, lime juice, chili powder. Bring to boil; reduce to simmer and cook 10 minutes.
3. Pan-sear cod 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 1 1/2 cups soup into shallow bowl. Garnish with tortilla corn chips, if desired.

Makes 6 servings.

Adapted recipe courtesy of the Alaska Seafood Marketing Institute.