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Ham chowder with beer, kale and L’Origine de Charlevoix

4 to 6 portions


  • 15 ml (1 tbsp.) salted butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 250 ml (1 cup) ham, diced
  • 250 ml (1 cup) pale ale
  • 500 ml (2 cups) potatoes, peeled and diced
  • 1 l (4 cups) chicken stock
  • 30 ml (2 tbsp.) flour
  • 125 ml (½ cup) milk
  • 500 ml (2 cups) kale, coarsely chopped
  • 1 wheel L’Origine de Charlevoix cheese (125 g / 4 ½ oz), cut into wedges
  • Freshly ground pepper


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  • In a large saucepan, over medium heat, melt the butter and brown the onion and celery for 2 minutes. Add the diced ham and cook for 2 more minutes.
  • Deglaze the pan with the beer and reduce by half. Add the potatoes and stock. Simmer for 10 minutes.
  • Blend the flour into the milk and pour into the pan while stirring. Simmer until thickened.
  • Add the kale and cook for 4 to 5 minutes, stirring gently. Season to taste and serve each bowl garnished with cheese wedges.



  • Chowder will keep in the refrigerator for 4 to 5 days. Add the cheese just before serving.


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines