Prep 15 mins
Cook 40 mins
A hearty vegetable chowder. Can be garnished with thinly sliced smoked salmon (lox) if desired. Serve with crusty bread.
- 3 lbs leeks
- 2 heads fennel (2 1/2 to 3 lb. total)
- 2 tablespoons butter
- 5 cups chicken broth (or vegetable broth)
- 1 dried bay leaf
- 3 lbs red potatoes
- 5 cups milk
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 3⁄4 cup fresh chives, thinly sliced (for garnish)
- Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise.
- Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish. Chop fennel heads.
- In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very tender, 10 to 12 minutes.
- Add broth and bay leaf to pan. Bring to a boil over high heat. Scrub potatoes and cut into 1/2- to 3/4-inch cubes.
- Add potatoes to broth mixture and return to a simmer; reduce heat, cover, and simmer, stirring occasionally, until potatoes are tender when pierced, 15 to 20 minutes.
- In a bowl, whisk milk, flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. Add to potato-broth mixture and stir over high heat until boiling, about 5 minutes. Add more salt and pepper to taste.
- Serve in deep bowls. Garnish with reserved fennel sprigs and chives.