Roasted Corn and Chicken Chowder
Ingredients
- 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
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