Description
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.
Ingredients
- 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
Instructions
- Melt 1 tablespoons butter with oil in a dutch oven over medium heat
- Add shallots, and saut 3 to 5 minutes or until shallots are tender
- Stir in garlic and tomato paste, and saut 1 minute
- Add tomatoes, sugar, and basil, and saut 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
- 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