Preparation

• 将一个烤箱架放在肉鸡下方约4英寸处，并在高处加热肉鸡。将熏火腿放在单层上，在小烤盘上烤，直到开始卷曲1至2分钟。翻转Prosciutto和Broil，直到看起来干燥，并卷曲了大约1分钟。让冷却，然后手工切碎或崩溃；搁置。
• 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.