Jarlsberg® lobster chowder

Decadent but delicate is the way to describe this deeply delicious dish that draws sophisticated flavour out of rustic ingredients.
Difficulty: Medium
Product in the recipe
Jarlsberg® Original Read more
  • 4 Servings
  • 3 tbsp butter
  • 1 large leek, trimmed and sliced
  • 1 large clove garlic, minced
  • dried thyme
  • 1 pinch dried tarragon
  • 1 tbsp flour
  • white wine
  • 2 cup fish or chicken stock
  • 2 cup whole milk
  • 1 pounds potatoes, peeled, boiled, and diced
  • 1 cup fresh or frozen corn
  • 1 pounds cooked lobster meat, diced
  • 225 g Jarlsberg®, grated
  • salt and pepper, to taste
Here is how you do it

In a large soup pot, soften the leek and garlic in the melted butter over medium-low heat for 5-7 minutes, or until softened and translucent. Add the herbs and flour, and cook for another 2 minutes, stirring constantly. Add the white wine, and cook for about 1 minute, or until the liquid has almost completely evaporated.

Add the stock, milk, potato, and corn and bring to a gentle boil over medium-high heat, stirring occasionally to prevent the milk from scorching. Reduce the heat to low, and add the lobster. Finally, add the Jarlsberg in small handfuls, stirring to incorporate the cheese. Season with salt and pepper, simmer a further 5 minutes to blend the flavours, and serve immediately.