Prep 40 mins
Cook 0 mins
This recipe is from the National Pork Producers Council.
- 1 1⁄2 cups cooked ham, cut into 1/2 inch cubes
- 1 fennel bulb
- 2 tablespoons butter
- 1 large leek, sliced
- 1 (14 1/2 ounce) can chicken broth
- 1⁄3 cup all-purpose flour
- 1 cup milk
- 1 teaspoon grated lemon, rind of
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground black pepper
- 8 ounces shredded sharp cheddar cheese
- 12 ounces beer
- Trim fennel bulb; finely chop some of the feathery top for garnish.
- Discard the root end, quarter the bulb lengthwise; remove the core; chop (you should have about 1 1/2 cups).
- In a large saucepan, melt the butter; add fennel and leeks and sauté, stirring frequently, for 20 minutes, or until fennel is very tender.
- Combine broth and flour; stir into the onion mixture.
- Add the milk, lemon peel, cinnamon and pepper.
- Cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens.
- Gradually stir in the cheese; reduce heat to low; stir until cheese melts.
- Stir in ham and beer; heat through.
- To serve, ladle chowder into soup bowls.
- Sprinkle with chopped fennel leaves.
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.
just tried it, absolutely gorgeous,