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Chicken Chowder With Vegetables and Le Mamirolle

Ingredients

30 ml (2 tbsp.) butter
1 onion, finely chopped
2 garlic cloves, chopped
250 ml (1 cup) carrots, finely diced
Salt and ground pepper, to taste
2 chicken breasts, cut into strips
250 ml (1 cup) chicken stock
250 ml (1 cup) broccoli, finely chopped
30 ml (2 tbsp.) cornstarch
625 ml (2 1/2 cups) milk
250 ml (1 cup) kernel corn
500 ml (2 cups) Le Mamirolle, grated

Preparation

In a large saucepan, melt the butter and brown the onion, garlic and carrots. Cook about 3 minutes. Add salt and pepper. Add the chicken strips. Continue cooking for about 5 minutes. Add the chicken stock and simmer for 5 minutes. Add the broccoli. Dissolve the cornstarch in the milk, and pour the mixture into the saucepan. Continue cooking until the mixture thickens. Add the corn. Add 375 ml (1 1/2 cup) of Le Mamirolle and stir until melted. Before serving, sprinkle the rest of the cheese over the chowder.