28 oz canned tomatoes whole peeled undrained chopped canned
28 oz chicken broth canned
3 ears corn fresh
2 garlic cloves pressed
2 tablespoons domino granulated sugar
2 tablespoons olive oil
0.3 teaspoon pepper
0.5 teaspoon salt
2 large shallots chopped
6 oz tomato paste canned
1 cup whipping cream divided
Equipment
bowl
ladle
whisk
grill
microwave
dutch oven
cutting board
Directions
Melt 1 Tbsp. 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 Tbsp. 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.
