Chunky Tomato 'N' Grilled Corn Bisque

• 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

1. 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.
2. Stir in garlic and tomato paste, and saute 1 minute.
3. Add tomatoes, sugar, and basil, and saute 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 (350u0b0 to 400u0b0).
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.

butter, olive oil, shallots, garlic, tomato paste, tomatoes, sugar, basil leaves, chicken broth, salt, pepper, whipping cream, blue cheese, corn, nonstick cooking, fresh basil

Taken from www.food.com/recipe/chunky-tomato-n-grilled-corn-bisque-213950 (may not work)