Spiced Ham and Cheese Chowder With Fennel and Leeks
This recipe is from the National Pork Producers Council.
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INGREDIENTS
Nutrition- 1 1⁄2
- 2tablespoons butter
- 1
- 1(14 1/2 ounce) can chicken broth
- 1⁄3
- 1cup milk
- 1teaspoon grated lemon, rind of
- 1⁄8teaspoon ground cinnamon
- 1⁄8teaspoon ground black pepper
- 8ounces shredded sharp cheddar cheese
- 12ounces beer
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DIRECTIONS
- 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.
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