Lobster chowder with Jarlsberg
Lobster chowder with Jarlsberg

Preparation time 10 minutes

Total time: 32 minutes

Ingredients

  1. 30 mL (2 tbsp.) butter
  2. 1 large leek, trimmed and sliced
  3. 1 large clove garlic, chopped
  4. pinch dried thyme
  5. pinch dried tarragon
  6. 15 ml (1 tablespoon) flour
  7. 125 mL (1/2 cup) white wine
  8. 500 mL (2 cups) fish or poultry broth
  9. 500 mL (2 cups) milk
  10. 450 g (1 lb.) potatoes, peeled, boiled, and diced (about 3–4 potatoes)
  11. 375 mL (1 1/2 cups) fresh or frozen corn kernels
  12. 450 g (1 lb.) cooked lobster meat, cut into pieces
  13. 500 mL (2 cups) grated Jarlsberg cheese (about 225 g)
  14. To taste, salt and pepper

Directions

This recipe is courtesy of Jarlsberg.

  1. In a large saucepan, melt butter, then sauté leek and garlic over medium-low heat for 5 to 7 minutes, or until leek is translucent.

  2. Add herbs and flour and cook 2 minutes, stirring constantly. 

  3. Add white wine and cook until liquid has almost completely evaporated. 

  4. Add broth, milk, potatoes, and corn, and bring to a boil over medium-high heat, stirring occasionally so milk doesn’t stick. 

  5. Reduce heat and add lobster meat. 

  6. Add cheese, a little at a time, stirring to incorporate it. Season to taste. 

  7. Let simmer another 5 minutes for flavours to blend and serve immediately.

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