SPICED HAM AND CHEESE CHOWDER WITH FENNEL AND LEEKS
Make and share this Spiced Ham and Cheese Chowder With Fennel and Leeks recipe from Food.com.
Provided by Mercy
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 583.3, Fat 36.6, SaturatedFat 20.5, Cholesterol 131, Sodium 840.7, Carbohydrate 22.7, Fiber 2.6, Sugar 1.5, Protein 34.6
LEEK AND FENNEL CHOWDER
A hearty vegetable chowder. Can be garnished with thinly sliced smoked salmon (lox) if desired. Serve with crusty bread.
Provided by Outta Here
Categories Chowders
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise.
- Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish. Chop fennel heads.
- In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very tender, 10 to 12 minutes.
- Add broth and bay leaf to pan. Bring to a boil over high heat. Scrub potatoes and cut into 1/2- to 3/4-inch cubes.
- Add potatoes to broth mixture and return to a simmer; reduce heat, cover, and simmer, stirring occasionally, until potatoes are tender when pierced, 15 to 20 minutes.
- In a bowl, whisk milk, flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. Add to potato-broth mixture and stir over high heat until boiling, about 5 minutes. Add more salt and pepper to taste.
- Serve in deep bowls. Garnish with reserved fennel sprigs and chives.
Nutrition Facts : Calories 457.6, Fat 11.3, SaturatedFat 6, Cholesterol 29, Sodium 810.4, Carbohydrate 78.7, Fiber 11.4, Sugar 9.4, Protein 16.5
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