Lobster and Jarlsberg® Chowder

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Lobster and Jarlsberg® Chowder

Output: Serves 4-6


  • 3 tbsp. butter
  • 1 large leek, trimmed and sliced
  • 1 large clove garlic, minced
  • ½ tsp. dried thyme
  • a pinch of dried tarragon
  • 1 tbsp. flour
  • ½ C white wine
  • 2 C fish or chicken stock
  • 2 C whole milk
  • 1 lb. potatoes, peeled, boiled, and diced
  • 1 ½ C fresh or frozen corn
  • 1 lb. cooked lobster meat, diced
  • 225 g Jarlsberg®, grated
  • salt and pepper, to taste


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.