2 tablespoons butter
1/2 jalapeno, seeds discarded and chopped
1 shallot, chopped
2 (12-ounce) cans whole kernel corn
3 cups chicken or vegetable stock
1/2 cup half-and-half
1 container mascarpone cheese, divided
Kosher salt and freshly ground black pepper
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.
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