Chunky Tomato 'n' Grilled Corn Bisque

Recipe by Juenessa
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 27mins
YIELD: 11 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Stir in garlic and tomato paste, and sauté 1 minute.
  • Add tomatoes, sugar, and basil, and sauté 3 minutes.
  • Add chicken broth, salt, and pepper.
  • Cover and bring to a boil.
  • Reduce heat to low; uncover and simmer, stirring often, 30 minutes.
  • Stir in 3/4 cup cream, and simmer, stirring often, 15 minutes.
  • Meanwhile, combine crumbled blue cheese and remaining 3 tablespoons butter in a small microwave-safe bowl.
  • Microwave at HIGH 25 seconds or until cheese melts.
  • Whisk until well blended.
  • Brush mixture evenly onto corn.
  • Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°).
  • Arrange corn on cooking grate, and grill 12 minutes, turning every 3 minutes or until done.
  • Let stand 5 minutes.
  • Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
  • Discard cobs.
  • Stir kernels into soup.
  • Ladle soup into bowls, and drizzle evenly with remaining cream.
  • Garnish, if desired.
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