Spiced Ham and Cheese Chowder With Fennel and Leeks

Total Time
Prep 40 mins
Cook 0 mins

This recipe is from the National Pork Producers Council.

Ingredients Nutrition


  1. Trim fennel bulb; finely chop some of the feathery top for garnish.
  2. Discard the root end, quarter the bulb lengthwise; remove the core; chop (you should have about 1 1/2 cups).
  3. In a large saucepan, melt the butter; add fennel and leeks and sauté, stirring frequently, for 20 minutes, or until fennel is very tender.
  4. Combine broth and flour; stir into the onion mixture.
  5. Add the milk, lemon peel, cinnamon and pepper.
  6. Cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens.
  7. Gradually stir in the cheese; reduce heat to low; stir until cheese melts.
  8. Stir in ham and beer; heat through.
  9. To serve, ladle chowder into soup bowls.
  10. Sprinkle with chopped fennel leaves.
Most Helpful

I'm not rating this soup due to the fact I learned the hard way I don't like fennel. This was my first time tasting it. This recipe makes a very thick and hearty soup and if you like fennel, you'll love it.

madriley61 November 12, 2009