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Summer Corn Soup with Crisp Prosciutto and Basil

Scott Phillips

Yield: Yields about eight cups.

Servings: four as a main course or eight as a starter.

If you’ve been throwing a few ears of corn on the heat every time you grill, change it up by capturing that sweet corn flavor in a hearty soup instead. This silky soup is the perfect way to use up a bumper crop of fresh corn. The cobs themselves lend great corn flavor to the broth, so be sure to save them.


  • 3 very thin slices prosciutto
  • 3-4 large ears fresh corn
  • 4 Tbs. unsalted butter
  • 1 medium yellow onion, chopped (about 1-1/2 cups)
  • Kosher salt
  • 2 cups lower-salt chicken broth
  • 1-1/2 cups medium-diced peeled red potato (from 2 to 3 medium)
  • Freshly ground black pepper
  • 2 Tbs. coarsely chopped fresh basil

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 20
  • Sodium (mg): 440
  • Carbohydrates (g): 24
  • Fiber (g): 3
  • Protein (g): 5


  • Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the prosciutto in a single layer on a small baking sheet and broil until it begins to curl, 1 to 2 minutes. Flip the prosciutto and broil until it appears dry-crisp and has curled a bit more, about 1 minute. Let cool, then finely chop or crumble by hand; set aside.
  • Slice the kernels off the corn cobs for a total of 3 cups corn. Reserve the cobs.
  • In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook until softened and slightly golden, 5 to 7 minutes. Season with a generous pinch of salt.
  • Add 4 cups of water, the broth, potatoes, 1-1/2 cups of the corn, the cobs, and 2 tsp. salt. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, 10 to 15 minutes. Remove from the heat and discard the cobs.
  • Working in batches, carefully purée the soup in a blender, transferring each batch to a large heat-proof bowl or large liquid measuring cup.
  • Pour the puréed soup back into the pot. Add the remaining 1-1/2 cups corn and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally, until the corn kernels are tender, 3 to 5 minutes. Season to taste with salt and pepper. Garnish each serving with the crisped prosciutto and basil.

Serve with a quick sauté that makes excellent use of another favorite crop: Brown Butter Summer Squash Linguine.


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Reviews (3 reviews)

  • zippy297 | 08/06/2010

    I thought this soup was fabulous. I made it for a girls night out and everyone raved about it. The only thing I did different was to add some cayenne pepper to taste which just added a little extra "zing"

  • SonjaMK | 08/01/2009

    I loved this soup - the great taste and easy, quick preparation made this a winner for me! The crispy prosciutto and basil complement the robust corn flavor. Add a tossed green salad and it's a perfect meal for a summer evening.

  • nishki | 07/13/2009

    Meh. In order to take this soup from blah to corny goodness, it would probably help to include a step that captures corn milk and grated corn in the stock, then og ahead with the soup.

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