Preheat the broiler. Put the corn on a rimmed baking sheet; broil,
turning, until lightly charred on all sides, 5 to 8 minutes.
(Alternatively, char the corn directly over a gas burner or on a grill
over medium-high heat.) Transfer to a cutting board; let cool
slightly, then cut off the kernels and transfer to a bowl. Working
over the bowl, run the back of a chef's knife down the cobs to
extract the juices; discard the cobs.
Melt the butter in a large pot or Dutch oven over medium-high
heat. Add all but 2 tablespoons of the scallions, the celery, sweet
potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black
pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the
cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the
corn, its juices and 5 cups water. Increase the heat to high and
bring to a simmer. Adjust the heat to maintain a simmer and cook,
stirring occasionally, until the sweet potato is tender and the soup
has thickened slightly, 15 minutes.
Reduce the heat to medium low and stir in the chicken and milk.
Cook until the chicken is warmed through, 2 to 3 minutes (do not
boil). Season with salt and black pepper. Top each serving with the
reserved scallions and serve with the dinner rolls.
Nutritional Analysis
Per Serving
Calories
465
Fat
11 g
Saturated
5 g
Cholesterol
62 mg
Sodium
827 mg
Carbohydrate
68 g
Originally Submitted
7/4/2015
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