-
1
Preheat the broiler.
-
2
Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes.
-
3
(Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.)
-
4
Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl.
-
5
Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs.
-
6
Melt the butter in a large pot or Dutch oven over medium-high heat.
-
7
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.
-
8
Cook, stirring, until softened, 3 minutes.
-
9
Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute.
-
10
Add the corn, its juices and 5 cups water.
-
11
Increase the heat to high and bring to a simmer.
-
12
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.
-
13
Reduce the heat to medium low and stir in the chicken and milk.
-
14
Cook until the chicken is warmed through, 2 to 3 minutes (do not boil).
-
15
Season with salt and black pepper.
-
16
Top each serving with the reserved scallions and serve with the dinner rolls.
-
17
Photograph by Charles Masters
