In a soup pot over medium heat, add the butter, jalapeno and shallot. Cook until the shallot is translucent. Stir in the corn and the stock. Increase the heat to medium-high and allow the soup to simmer for about 10 minutes. Remove the soup from heat and carefully transfer 1/2 of the mixture into a blender or food processor. Blend on the medium setting for about 1 minute. Add the blended mixture back into the pot. Stir the soup and return the pot to the stove over medium heat. Stir in the half-and-half and cook for 3 minutes. Stir in 1/2 of the mascarpone and cook for another 3 to 5 minutes. Season with salt and pepper, to taste. To serve, ladle the soup into serving bowls and garnish each bowl with a small dollop of mascarpone. The mascarpone will dissolve, creating a delicious creamy consistency.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jesse Brune, 2010