Skip to Content
  • Prep Time
    -
  • Cook Time
    -
  • Servings
    4

Corn & Havarti Chowder

Ingredients

  • 1 tbsp. olive oil
  • 2 cups frozen hash brown potatoes, with onions and peppers
  • 1-1/2 teaspoons garlic, chopped
  • 3 cups milk
  • 1 can (15 oz.) creamed corn
  • 2 cups corn, frozen or canned
  • 1/2 tsp. salt
  • 1 bay leaf
  • 1 tsp. Southwestern seasoning
  • 8 ounces havarti cheese, sliced

Directions

  1. In a large saucepan, heat the olive oil over medium high heat. Add the hash browns and garlic and cook for 8 to 10 minutes or until the onions soften and the potatoes start to brown slightly stir often. Add milk and stir until well combined.
  2. Add the corn kernels, creamed corn and seasonings; stir well. Bring the soup to a simmer, reduce heat to low and cook for 10 minutes.
  3. Remove the pot from the heat. Remove and discard the bay leaf. Stir in the Havarti cheese slices, one at a time until they are well blended. Ladle into soup bowls or mugs and serve.

Suggested Cheeses

More Recipes You Might Like. . .

  • Prep Time
    -
  • Cook Time
    -

Havarti Manicotti

  • Prep Time
    -
  • Cook Time
    -

Grilled Rib Eye with Havarti Fondue

  • Prep Time
    15 mins
  • Cook Time
    20 mins

Havarti & Bacon Tortillas