Active Time

　　1 hr

　　Total Time

　　1 1/2 hr

　　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.

　　

Ingredients

Makes 8 (main course) servings

　　

For stew:

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

　　

For shortcakes:

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

　　

Make Stew:

Step 1

Heat a 12-inch heavy skillet (not nonstick; preferably cast-iron) over medium heat until hot, then brown ears of corn, in batches if necessary. Cut kernels from cobs and set aside. Put cobs and silk into a medium pot. Remove skin, bone, and tendons from turkey (reserve meat) and add to cobs along with water, 1 onion quarter, and 1 teaspoon salt, then simmer briskly until liquid is reduced to about 3 cups, 30 to 40 minutes. Strain broth through a sieve into a bowl, discarding solids.

　　

Step 2

Cut turkey meat into 1/2-inch pieces.

　　

Step 3

Coarsely chop remaining onion, then cook in butter with 1/4 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in okra and cook, stirring occasionally, until tender, 5 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in corn broth and milk. Bring to a boil, stirring, then boil over medium heat, stirring occasionally, until slightly thickened, about 2 minutes.

　　

Step 4

Stir in corn kernels and turkey, then gently simmer until heated through, 1 to 2 minutes.

　　

Make shortcakes while broth simmers:

Step 5

Preheat oven to 450°F with rack in middle.

　　

Step 6

Sift together flour, baking powder, baking soda, and 1 teaspoon each of salt and pepper into a bowl. Stir in chives. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).

　　

Step 7

Turn out dough onto a well-floured surface, lightly dust dough with flour, and knead gently 6 to 8 times. Roll out dough on a floured surface with a floured rolling pin into a 12- by 6-inch rectangle (1 inch thick), reflouring surface if necessary. Cut into 8 (3-inch) squares with a floured knife. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging 2 inches apart.

　　

Step 8

Bake until golden, 12 to 15 minutes, then transfer to a rack to cool to warm. Halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon stew over biscuit bottoms and cover with tops.

　　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.