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Chicken Chowder With Vegetables and Le Mamirolle

6 to 8 portions


  • 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


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  • 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.


You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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