JARLSBERG SHRIMP AND LEEK CHOWDER
Adapted from Jarlsberg.ca

The Jarlsberg cheese found in this recipe is mild enough that it doesn’t overpower the flavour of the chowder but rich enough to enhance it.

It’s also rich in Vitamin K2 which plays an important role in bone health and preventing heart disease by activating proteins involved in binding calcium to bone tissue. (Calcium build up in the arteries is a major risk factor in heart disease.)

Recipe:
2 Tbsp. butter
3 strips of oven-baked bacon
1 clove of garlic minced
½ tsp dried tarragon
Pinch of cayenne pepper
Pinch of Paprika
1 Tbsp. of flour
½ cup of white wine
2 cups chicken stock
2 cups whole milk
1 Ib (454g) potatoes boiled and diced
11/2 cup frozen corn
1 Ib (454g) shrimp
Salt and pepper to taste
¼ Ib (113g) Thinly sliced Jarlsberg cheese.

Alternate – Use ½ Ib of smoked salmon in place of shrimp and bacon. Increase butter to 3 Tbsp.

Over medium low heat, sauté bacon 3-4 minutes. Remove bacon and set aside. Add butter to bacon grease and sauté leek and garlic until translucent for 5-7 minutes. Add herbs and flour and stir constantly for about 2 minutes. Add white wine and cook until liquid is almost completely evaporated.

Increase to medium high heat, add stock, milk, potatoes and corn.  Once it begins to boil turn heat down to low and add shrimp & bacon or smoked salmon. Simmer for another 5 minutes.  Stir in cheese right before serving.