Spiced Ham and Cheese Chowder With Fennel and Leeks

Submitted by Mercy

"This recipe is from the National Pork Producers Council."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 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

directions

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.

Reviews

[madriley61]

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.

 

[Chef babsmbrown]

just tried it, absolutely gorgeous,