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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (234g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 382
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