Roasted Corn and Chicken Chowder

Total Time:
40 min
10 min
30 min

4 servings

  • 2 ears of corn, husked
  • 2 tablespoons unsalted butter
  • 6 scallions, sliced
  • 1 celery stalk, diced
  • 1 large sweet potato, peeled and chopped
  • 1 1/2 teaspoons chopped thyme leaves (from 4 large sprigs)
  • 1 pinch cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1/4 cup cornmeal
  • 2 cups shredded rotisserie chicken breast (about 10 ounces; skin removed)
  • 1/2 cup whole milk
  • 4 whole-grain dinner rolls, for serving
  • 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.

  • Photograph by Charles Masters

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    This recipe is featured in:

    Healthy Food, Fast