Spicy Corn Chowder with Mascarpone

1. 1

   In a soup pot over medium heat, add the butter, jalapeno and shallot.

2. 2

   Cook until the shallot is translucent.

3. 3

   Stir in the corn and the stock.

4. 4

   Increase the heat to medium-high and allow the soup to simmer for about 10 minutes.

5. 5

   Remove the soup from heat and carefully transfer 1/2 of the mixture into a blender or food processor.

6. 6

   Blend on the medium setting for about 1 minute.

7. 7

   Add the blended mixture back into the pot.

8. 8

   Stir the soup and return the pot to the stove over medium heat.

9. 9

   Stir in the half-and-half and cook for 3 minutes.

10. 10

    Stir in 1/2 of the mascarpone and cook for another 3 to 5 minutes.

11. 11

    Season with salt and pepper, to taste.

12. 12

    To serve, ladle the soup into serving bowls and garnish each bowl with a small dollop of mascarpone.

13. 13

    The mascarpone will dissolve, creating a delicious creamy consistency.

14. 14

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

15. 15

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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