Chunky Tomato N Grilled Corn Bisque

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This recipe was a 2006 southern living cook-off finalist. to cut down on cooking time, use corn from the frozen section of your grocery store.

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Steps

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Melt 1 tablespoons butter with oil in a dutch oven over medium heat.

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Add shallots , and saut 3 to 5 minutes or until shallots are tender.

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Stir in garlic and tomato paste , and saut 1 minute.

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Add tomatoes , sugar , and basil , and saut 3 minutes.

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Add chicken broth , salt , and pepper.

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Cover and bring to a boil.

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Reduce heat to low.

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Uncover and simmer , stirring often , 30 minutes.

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Stir in 3 / 4 cup cream , and simmer , stirring often , 15 minutes.

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Meanwhile , combine crumbled blue cheese and remaining 3 tablespoons butter in a small microwave-safe bowl.

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Microwave at high 25 seconds or until cheese melts.

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Whisk until well blended.

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Brush mixture evenly onto corn.

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Coat a cold cooking grate with cooking spray , and place on grill over medium-high heat.

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Arrange corn on cooking grate , and grill 12 minutes , turning every 3 minutes or until done.

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Let stand 5 minutes.

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Hold each grilled cob upright on a cutting board , and carefully cut downward , cutting kernels from cob.

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Dis.

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Ingredients

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butter, olive oil, shallots, garlic cloves, tomato paste, whole tomatoes, granulated sugar, basil leaves, chicken broth, salt, pepper, whipping cream, blue cheese, fresh corn, nonstick cooking spray, basil sprig