Creamy Corn Soup with Crispy Prosciutto

In a large saucepan combine milk and the corn cob halves. Bring just to boiling; 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 about 5 minutes or until onion is tender.

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

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

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.

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.