POTATO CORN CHOWDER FOR THE SOUP KITCHEN ENJOY DAN:

     POTATO CORN CHOWDER FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

22 red or white new potatoes, diced

6 onions, chopped

10 stalks of celery, sliced thin

6 carrots, chopped

10 cup corn

70 cups water

2 cups non-dairy creamer

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

6 (12 Oz) cans evaporated milk

3-cups all-purpose flour

1 cup water

1/4-cup lemon juice

3 tablespoon chives

Salt and pepper to taste

DIRECTIONS:

1.   In a stock-pot add water, onions, celery, carrots, and potatoes.

2.   Boil until tender, about 30 minutes.

3.   Add non-dairy creamer and evaporated milk, stirring constantly.

4.   Add corn, spices, and season with salt and pepper.

5.   Bring mixture to a boil.

6.   Whisk together the flour and 1 cup of water and slowly add this mixture, stirring constantly.

7.   Cook over medium-heat until slightly thickened.

8.   Before serving add lemon juice.

9.   Top with chives.

ENJOY DAN:                                               BUON-APPETITE!!