Paula made a delicious corn chowder for dinner tonight. I picked out the recipe from the July Food Network magazine. Roasted Corn and Chicken Chowder had a few twists on a common recipe that made it quite good. There was even enough of the soup for the two of us to enjoy later this week.

Preheat the broiler. Put 2 ears of corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. The easier method was to do what Theodore did when he helped Paula: Char the corn directly over a gas burner or on a grill over medium-high heat. Transfer the corn to a cutting board and let the cobs cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef’s knife down the cobs to extract the juices; discard the cobs.

Melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium-high heat. Add 4 sliced scallions, 1 diced celery stalk, 1 large sweet potato (peeled and chopped), 1-2 teaspoons of chopped fresh thyme, and a pinch of cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until the vegetables are softened, about 3 minutes. Sprinkle in 1/4 cup of cornmeal and continue cooking, stirring, until lightly toasted, another 1-2 minutes. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, about 15 minutes.

Reduce the heat to medium low and stir in 2 cups of shredded rotisserie chicken and 1/2 cup of milk. Cook until the chicken is warmed through, 2 to 3 minutes (but do not boil!). Season with salt and black pepper. Top each serving with the reserved scallions. You can serve this with some rolls or a simple salad and it makes for a great summer dinner! It was so good that I’m looking forward to having it again tomorrow!