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    You are in: Home / Recipes / Leek and Fennel Chowder Recipe
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    Leek and Fennel Chowder

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Mikekey's Note:

    A hearty vegetable chowder. Can be garnished with thinly sliced smoked salmon (lox) if desired. Serve with crusty bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish. Chop fennel heads.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Serve in deep bowls. Garnish with reserved fennel sprigs and chives.

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    Nutritional Facts for Leek and Fennel Chowder

    Serving Size: 1 (732 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 457.6
     
    Calories from Fat 102
    22%
    Total Fat 11.3 g
    17%
    Saturated Fat 5.9 g
    29%
    Cholesterol 28.9 mg
    9%
    Sodium 810.3 mg
    33%
    Total Carbohydrate 78.6 g
    26%
    Dietary Fiber 11.3 g
    45%
    Sugars 9.3 g
    37%
    Protein 16.5 g
    33%

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