CHUNKY TOMATO 'N' GRILLED CORN BISQUE
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.
Provided by Juenessa
Categories Corn
Time 1h27m
Yield 11 cups
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 233.6, Fat 17.9, SaturatedFat 9.6, Cholesterol 46.5, Sodium 627.7, Carbohydrate 14.9, Fiber 2.3, Sugar 7.3, Protein 6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love