Name: Chive Shortcakes with Smoky Corn and Okra Stew
Cook time: 1 hr
Total time: 1 1/2 hr
Yield: Makes 8 (main course) servings
Ingredients: 4 ears corn, shucked, discarding husks but reserving silk; 1 pound smoked turkey leg; 5 cups water; 1 large onion, quartered, divided; 1/2 stick unsalted butter; 1 pound small okra; 3 1/2 tablespoons all-purpose flour; 1 cup whole milk; 3 cups all-purpose flour; 1 tablespoon baking powder; 1 1/4 teaspoons baking soda; 1/4 cup finely chopped chives; 1 1/4 sticks cold unsalted butter, cut into bits; 1 1/2 cups well-shaken buttermilk; Garnish: finely chopped chives

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Chive Shortcakes with Smoky Corn and Okra StewJohn Kernick

Comfort food, August-style: A creamed-vegetable stew tastes mighty fine ladled over pillowy biscuits dotted with chives. A store-bought smoked turkey leg deepens the stew's flavor almost effortlessly—its bone and skin go into making the broth (along with the corn cobs and silk), and its meat is stirred into the stew.

Cooks' note:

Corn broth can be made 1 day ahead and chilled (covered once cool). Chill corn kernels and turkey meat separately in sealable bags.

Recipe notes

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