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During this time, our thoughts are with all those affected by the Coronavirus disease (COVID-19) around the world.

Like any family, we are in this together and we are here for you.

For us, that means continuing to safely produce the essential products that our communities rely on with the utmost of care. On the ground, we have implemented the strict precautionary measures from local and global experts to help keep our people safe. We want to express our gratitude to every Saputo employee for their ongoing passion and dedication during these unprecedented times.

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  • 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

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