Recipe

Chunky Tomato 'n' Grilled Corn Bisque Recipe

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Ingredients

Directions

Step #1 Melt 1 Tbsp.
Step #2 butter with oil in a Dutch oven over med-heat/flame; add shallots, & sauté 3 to 5 mins or until shallots are tender.
Step #3 Stir in garlic & tomato paste, & sauté 1 min.
Step #4 Add tomatoes, sugar, & basil, & sauté 3 mins.
Step #5 Add chicken broth, salt, & pepper.
Step #6 Cover up & bring to a boil.
Step #7 Reduce heat to low; uncover & let simmer, stirring often, 30 mins.
Step #8 Stir in 3/4 c cream, stirring often, & let simmer, 15 mins.
Step #9 Meanwhile, mix crumbled blue cheese & remaining 3 Tbsp.
Step #10 butter in a small microwave-safe bowl.
Step #11 Microwave at HIGH 25 seconds or until cheese melts.
Step #12 Whisk until well mixed.
Step #13 Brush mixture evenly onto corn.
Step #14 Coat a cold cooking grate with cooking spray, & place on grill over medium-high heat (350° to 400°).
Step #15 Arrange corn on cooking grate, & grill 12 mins, turning every 3 mins or until done.
Step #16 Let stand 5 mins.
Step #17 Hold each grilled cob upright on a cutting board, & carefully cut downward, cutting kernels from cob.
Step #18 Discard cobs.
Step #19 Stir kernels into soup.
Step #20 Ladle soup into bowls, & drizzle evenly with remaining cream.
Step #21 Garnish, if desired.
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