1. 1. In a large pot, sauté the baby corn until slightly browned.

2. 2. Add in the anchovy paste and stir until fragrant.

3. 3. Pour in the bisquick and stir until well combined.

4. 4. Slowly add in water while stirring continuously to avoid lumps forming.

5. 5. Bring the soup to a simmer and let it cook for 10-15 minutes, stirring occasionally.

6. 6. Crumble the blue cheese into the soup and stir until melted and creamy.

7. 7. Serve hot, garnished with sliced black olives.