Method

• 1.
  For the basil, garlic and chilli butter, place chilli in a small frypan over medium-high heat and cook, turning occasionally, for 10 minutes or until blistered and blackened all over. Transfer to a chopping board and roughly chop. Place remaining ingredients in a small food processor and whiz until smooth. Stir through chopped chilli and set aside.

• 2.
  To make the soup, melt butter in a saucepan over medium heat. Add onion and prosciutto, and cook, stirring occasionally, for 10-15 minutes or until onion is very soft and beginning to brown.
• 3.
  Using a sharp knife, remove corn kernels, add to onion mixture and cook, stirring occasionally, for 5 minutes or until corn is slightly softened. Add stock, increase heat to medium-high and simmer, stirring occasionally, for 10 minutes or until corn is tender.
• 4.
  Transfer 4 cups (1L) soup to a blender and whiz until smooth. Return to pan and stir to combine.
• 5.
  Divide soup among bowls and add a dollop of basil, garlic and chilli butter. Scatter with extra basil and a pinch of freshly ground black pepper to serve.