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In a large saucepan, combine milk and the corn cob halves. Bring just to a boil; remove from heat. Cover and set aside.
Meanwhile, in a 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook and stir for about 5 minutes or until onion is tender.
Add the corn kernels, carrot, celery and garlic; cook for about 10 minutes or until vegetables are soft, stirring frequently.
Add broth, thyme sprigs, bay leaves and the milk-corn cob mixture. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Meanwhile, heat a dry small skillet over medium heat. Add prosciutto strips; cook for about 4 minutes or until crispy and browned, turning occasionally. Using a slotted spoon, transfer prosciutto strips to a paper towel; set aside.
Remove the soup from the heat; cool for 10 minutes. Remove and discard the corn cobs, thyme sprigs and bay leaves. Using an immersion blender, blend the soup until smooth. (Or transfer part of the soup to a blender; cover and blend until smooth. Repeat with the remaining soup, blending in batches. Return all of the soup to the pot.) Heat through. Serve topped with prosciutto strips.