0.0 – 0 reviews • Corn Recipes
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
15 min |
| Cook: |
25 min |
| Yield: |
6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
181 |
| Total Fat |
10 g |
| Saturated Fat |
5 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
2 g |
| Sugar |
5 g |
| Protein |
7 g |
| Cholesterol |
26 mg |
| Sodium |
539 mg |
