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Ingredients

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Directions

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  • In a large saucepan combine milk and the corn cob halves. Bring just to boiling; remove from heat. Cover and set aside.

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  • Meanwhile, in a 4-quart Dutch oven melt butter over medium heat. Add onion and salt; cook and stir about 5 minutes or until onion is tender.

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  • Add the corn kernels, carrot, celery, and garlic; cook about 10 minutes or until vegetables are soft, stirring frequently.

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  • Add broth, thyme sprigs, bay leaves, and milk-corn cob mixture. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.

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  • Meanwhile, heat a dry small skillet over medium heat. Add prosciutto strips; cook about 4 minutes or until crispy and browned, turning occasionally. Using a slotted spoon, transfer proscuitto strips to a paper towel; set aside.

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  • Remove soup from heat; cool for 10 minutes. Remove and discard corn cobs, thyme sprigs, and bay leaves. Using an immersion blender, blend 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 Dutch oven.) Heat through. Serve topped with prosciutto strips.

Tip:

If you prefer, you can use crispy bacon in place of the prosciutto to garnish this soup--or make it vegetarian by skipping the meat and garnishing with homemade croutons.

Tips

Icon: gluten free, energy boosting

Nutrition Facts

233 calories; 10 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 28 mg cholesterol; 781 mg sodium. 680 mg potassium; 29 g carbohydrates; 3 g fiber; 15 g sugar; 11 g protein; 0 g trans fatty acid; 3061 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 1 mcg vitamin b12; 182 mg calcium; 1 mg iron;

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