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Seafood Chowder With Napoléon

8 portions


  • 60 ml (1/4 cup) butter
  • 2 shallots, finely chopped
  • 1 leek, thinly sliced
  • 30 ml (2 tbsp.) flour
  • 3 potatoes, peeled and diced
  • 500 ml (2 cups) carrots, diced
  • 750 ml (3 cups) chicken stock
  • 250 ml (1 cup) 15% cooking cream
  • 250 ml (1 cup) milk
  • 500 ml (2 cups) Napoléon, grated
  • Salt and pepper, to taste
  • 450 g (1 lb) shrimps, deveined
  • 450 g (1 lb) scallops
  • 15 ml (1 tbsp.) fresh dill, finely chopped


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a large saucepan, melt half the butter, and cook the shallots and leeks until tender. Add the flour, and cook while stirring for one minute.
  • Add the potatoes, carrots and chicken stock. Bring to a boil and cook for about 15 minutes or until the potatoes are tender.
  • Then, add the cream, milk and Napoléon. Continue cooking while stirring to completely melt the cheese. Add salt and pepper. Set aside.
  • In a frying pan, melt the remaining butter, and sauté the shrimp and scallops for 2 minutes.
  • Place a portion of shrimps and scallops in the centre of each bowl. Add the chowder and top with fresh dill.

You can use this cheese 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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