Spiced Ham and Cheese Chowder With Fennel and Leeks

Recipe by Mercy
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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