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Name: Roasted Corn & Chicken Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 Ears of Corn husked; 3 tablespoons Butter; 6 Scallions sliced; 2 Celery diced; 1 Sweet potato peeled and chopped; 2 teaspoons Dried thyme; 1/4 teaspoon Ground cayenne pepper; 1/2 cup Cornmeal; 3 cups Rotisserie Chicken shredded; 1/2 cup Milk

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INGREDIENTS

4 Ears of Corn ; husked
3 tablespoons Butter
6 Scallions ; sliced
2 Celery ; diced
1 Sweet potato ; peeled and chopped
2 teaspoons Dried thyme
1/4 teaspoon Ground cayenne pepper
1/2 cup Cornmeal
3 cups Rotisserie Chicken ; shredded
1/2 cup Milk

Servings

INSTRUCTIONS

1. Preheat broiler. Put the corn on a rimmed baking sheet; broil turning until lightly charred on all sides, 5-8 minutes per side. You may also put them on a grill. Transfer to a cutting board; let cool slightly, then cut the kernels from the cob & transfer to a bowl. Working over the bowl run the back of a chef's knife down the cobs to extract juices.

2. Melt the butter in a large dutch oven over med-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and 1/2 teaspoon of pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn and 6 cups of water. Increase heat to high and bring to a simmer. Stir occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.

3. Reduce the heat to medium low and stir in the chicken and milk. Simmer for 3 minutes. Serve in bowls and top with reserved scallions.

NOTES

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Roasted Corn & Chicken Chowder

4 Ears of Corn husked
3 tablespoons Butter
6 Scallions sliced
2 Celery diced
1 Sweet potato peeled and chopped
2 teaspoons Dried thyme
1/4 teaspoon Ground cayenne pepper
1/2 cup Cornmeal
3 cups Rotisserie Chicken shredded
1/2 cup Milk

1.  Preheat broiler.  Put the corn on a rimmed baking sheet; broil turning until lightly charred on all sides, 5-8 minutes per side.  You may also put them on a grill.  Transfer to a cutting board; let cool slightly, then cut the kernels from the cob & transfer to a bowl.  Working over the bowl run the back of a chef's knife down the cobs to extract juices.

2.  Melt the butter in a large dutch oven over med-high heat.  Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and 1/2 teaspoon of pepper.  Cook, stirring, until softened, 3 minutes.  Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute.  Add the corn and 6 cups of water.  Increase heat to high and bring to a simmer.  Stir occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.

3.  Reduce the heat to medium low and stir in the chicken and milk.  Simmer for  3 minutes.  Serve in bowls and top with reserved scallions.

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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 6 Servings

Calories: 382
Calories from Fat: 157 (41%)

Amt Per Serving		% DV

	Total Fat 17.5g	23 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 3.1g
Cholesterol 78.9mg		24 %
Sodium 148mg		5 %
Potassium 574.8mg		15 %
Total Carbohydrate 34.1g		10 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 29.6g
Protein 24.2g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 382

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