Description

Sweet grilled corn, fresh basil, and Parmesan blend into a silky, creamy bisque topped with crispy prosciutto and savory finishing touches. Served with charred garlic-infused sourdough, this Grilled Corn & Basil Bisque with Crispy Prosciutto delivers smoky late-summer flavor in every spoonful.

Ingredients

Scale

6 ears fresh sweet corn, husks removed

1 tablespoon olive oil

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

1 cup finely diced sweet onion (about 5 ounces)

4 cloves garlic, minced

1 medium Yukon Gold potato, peeled and diced

3 cups low-sodium chicken broth

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1/4 teaspoon crushed red pepper flakes (optional)

1 Parmesan rind (optional but recommended)

3/4 cup half-and-half

1 1/2 cups packed fresh basil leaves, roughly chopped

1/4 cup freshly grated Parmesan cheese

4 thin slices of prosciutto

For Garnish

Reserved grilled corn kernels

Fresh basil ribbons

Freshly grated Parmesan

Fresh cracked black pepper

Small drizzle of good olive oil

For Serving

Thick slices of sourdough bread

2 tablespoons olive oil

1 garlic clove, finely grated

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Instructions

Preheat the grill to medium-high heat.
Brush the corn evenly with the olive oil and season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
Place each ear of corn on an approximately 8 x 12-inch piece of aluminum foil and wrap securely.
Place the foil-wrapped corn on the grill and cook for 15 minutes, turning occasionally.
Carefully remove the foil and place the corn directly on the grill grates. Grill for about 5 minutes, turning occasionally, until lightly charred on all sides.
Allow the corn to cool slightly, then cut the kernels from the cobs. Reserve about 1 cup of the grilled corn kernels for garnish.
Melt the butter in a Dutch oven over medium heat.
Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened.
Add the garlic and cook for 1 minute, stirring constantly.
Add the diced potato, remaining grilled corn kernels, chicken broth, ½ teaspoon kosher salt, ¼ teaspoon black pepper, smoked paprika, crushed red pepper flakes, and Parmesan rind.
Bring to a simmer and cook for 18 to 20 minutes, until the potato is very tender.
Meanwhile, cook the prosciutto in a skillet over medium heat until crisp, or bake at 400°F for 8 to 10 minutes. Transfer to a paper towel-lined plate to cool, then crumble.
Remove and discard the Parmesan rind.
Add the roughly chopped basil and cook for 1 minute, stirring frequently, just until wilted.
Working in batches if necessary, carefully transfer the soup to a countertop blender. Remove or loosen the center cap of the blender lid to allow steam to escape, cover the opening loosely with a clean kitchen towel, and blend until completely smooth.
Return the soup to low heat and stir in the half-and-half and Parmesan. Do not allow the soup to boil after adding the dairy.
Taste and adjust the salt and pepper as needed.
Combine 2 tablespoons olive oil with 1 finely grated garlic clove. Let the mixture sit for 5 minutes, then lightly brush it over both sides of the sourdough slices. Grill until toasted and lightly charred.
Ladle the bisque into bowls and top with the reserved grilled corn, crispy prosciutto, basil ribbons, freshly grated Parmesan, black pepper, and a small drizzle of olive oil.
Serve immediately with the grilled garlic sourdough.

Notes

Fresh corn delivers the best flavor, but you may substitute 4½ to 5 cups of thawed, thoroughly dried frozen corn. Char it in a hot skillet before adding it to the bisque.

The Parmesan rind is optional, but it adds savory depth as the bisque simmers. Remove and discard it before blending.

For the smoothest texture, use a countertop blender and work in batches. You may use an immersion blender, but the bisque will be slightly more textured.

Store the bisque and garnishes separately in airtight containers in the refrigerator for up to 2 days. Reheat gently over low heat without boiling.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dinner, Soup
Method: Grilling, Stove Top
Cuisine: American