Chunky Tomato 'N' Grilled Corn Bisque - cooking recipe

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
Garnish
fresh basil sprig

Preparation

Melt 1 tablespoons butter with oil in a Dutch oven over medium heat; add shallots, and saute 3 to 5 minutes or until shallots are tender.
Stir in garlic and tomato paste, and saute 1 minute.
Add tomatoes, sugar, and basil, and saute 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\u00b0 to 400\u00b0).
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.