Chunky Tomato 'n' Grilled Corn Bisque

Total Time: 1 hr 27 mins Preparation Time: 15 mins Cook Time: 1 hr 12 mins

Ingredients

• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 2 large shallots, chopped
• 2 garlic cloves, pressed
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can peeled whole tomatoes, undrained and chopped
• 2 tablespoons domino granulated sugar
• 1 tablespoon mccormick gourmet collection mediterranean basil leaves
• 2 (14 ounce) cans chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup whipping cream, divided
• 3 ounces blue cheese, crumbled
• 3 ears fresh corn, husks removed
• crisco nonstick cooking spray
• fresh basil sprig

Recipe

• 1 melt 1 tablespoons butter with oil in a dutch oven over medium heat; add shallots, and sauté 3 to 5 minutes or until shallots are tender.
• 2 stir in garlic and tomato paste, and sauté 1 minute.
• 3 add tomatoes, sugar, and basil, and sauté 3 minutes.
• 4 add chicken broth, salt, and pepper.
• 5 cover and bring to a boil.
• 6 reduce heat to low; uncover and simmer, stirring often, 30 minutes.
• 7 stir in 3/4 cup cream, and simmer, stirring often, 15 minutes.
• 8 meanwhile, combine crumbled blue cheese and remaining 3 tablespoons butter in a small microwave-safe bowl.
• 9 microwave at high 25 seconds or until cheese melts.
• 10 whisk until well blended.
• 11 brush mixture evenly onto corn.
• 12 coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°).
• 13 arrange corn on cooking grate, and grill 12 minutes, turning every 3 minutes or until done.
• 14 let stand 5 minutes.
• 15 hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
• 16 discard cobs.
• 17 stir kernels into soup.
• 18 ladle soup into bowls, and drizzle evenly with remaining cream.
• 19 garnish, if desired.