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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