CHICKEN BACON CORN POTATO STEW FOR THE SOP KITCHEN ENJOY DAN:

CHICKEN BACON CORN POTATOE STEW FOR THE SOUP KITCHEN BY CHEF DAN:

Servers 30-40

INGREDIENTS:

10 pounds whole chicken

4 pounds bacon, cut crosswise into 1/2-inch slices

4 teaspoons salt

3 teaspoon black pepper

4 onions, chopped

4 carrots, chopped

4 stalks of celery, thinly sliced

1 (8 Oz) box mushrooms, sliced

6 teaspoon dried oregano

1 tablespoon smoked paprika

5 pound potatoes, cut into 1/2-inch cubes

22 cup chicken broth

4 pound, frozen corn

1 cup lemon juice

1/2-gallon almond milk

DIRECTION:

1.    In a stock pot add 2 gallons of water and place whole chickens in the pot.

2.    Add salt and peppercorns.

3.    Bring to a boil and boil for 1 hour, set aside and let cool.

4.    Once cool cut into chunks, set aside.

5.    In a stock pot add bacon and sauté until crisp.

6.    Remove with slotted spoon to a platter, drain all grease except for 2 tablespoons.

7.    Add onion to pot along with next 5 ingredients and sauté for 7 minutes.

8.    Add broth and bring to a boil then add potatoes, corn.

9.    reduce heat and simmer for 30 minutes.

10. Add cooked chicken and simmer for 20 minutes.

11. Add  lemon juice, almond milk and stir until well incorporated.

ENJOY DAN:             BON-APPETITE!!