ROASTED CORN WITH GARLIC AND POTATOES ENJOY DAN:

                CORN AND POTATO SOUP  FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30 -40

INGREDIENTS:

6 tablespoons butter

22 cups chicken broth

4 heads roasted garlic

12 cups corn

15 red skin potatoes, peeled and diced

4 onions, chopped, divided

6 carrots, chopped

3 teaspoons EACH coriander, cumin, dried thyme and cayenne pepper

1 quart half & half

1/4-cup lime juice

1/4-cup chili powder

1/4-cup FRANKS red hot chili with lime

DIRECTIONS:                       (PRE-HEAT OVEN TO 350 DEGREES)

1.    Peel skins of garlic.

2.    Drizzle with olive oil, and wrap in foil.

3.    Cook 45-50 minutes, until soft and brown in color.

4.    Place corn on baking sheet and add olive oil and salt, roast for 30-35 minutes or until browned.

5.    Set aside.

6.    In a food processor add roasted garlic and 2 chopped onions puree till smooth.

7.    In the skillet add 2 tablespoons butter and sauté the 2 remaining chopped onions, and cook for about 5 minutes.

8.    In a stock pot add broth, potatoes and bring to a boil and cook for 20-25 minutes or until potatoes are fork tender.

9.    Add corn, chili powder, FRANKS red hot sauce and pureed garlic and onions.

10. Simmer for about 30 minutes.

11. Add half & half and simmer for another 12-15 minutes.

12. Take off heat and lime juice.

ENJOY DAN:                                                   HALLELUJAH: