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Ingredients
- 6 ears corn
- 2 (15-ounce) cans whole kernel corn
- 5 cups low-sodium chicken broth
- 4 ounces sliced deli prosciutto, finely chopped
- 1 onion, chopped
- Salt and pepper
- 1 pound red potatoes, scrubbed and cut into 1/2-inch dice
- 1 cup heavy cream
- 2 tablespoons fresh sage leaves
Details
Adapted from cookscountry.com
Preparation
Step 1
1. PREP CORN Following associated image at left, cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
2. SAUTÉ VEGETABLES Cook prosciutto in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer prosciutto to paper towel-lined plate and reserve. Cook onion, corn kernels, ½ teaspoon salt, and ¼ teaspoon pepper in same pan until vegetables are softened and golden brown, 6 to 8 minutes.
3. FINISH SOUP Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, sage, and reserved prosciutto. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 3 days.)
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