Leek and Fennel Chowder
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1360.77 g leeks
- 2 head fennel (2 1/2 to 3 lb. total)
- 29.58 ml butter
- 1182.95 ml chicken broth (or vegetable broth)
- 1 dried bay leaf
- 1360.77 g red potatoes
- 1182.95 ml milk
- 118.29 ml all-purpose flour
- 2.46 ml salt
- 0.61 ml ground black pepper
- 177.44 ml fresh chives, thinly sliced (for garnish)
directions
- 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.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.