Spiced Ham and Cheese Chowder With Fennel and Leeks |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from the National Pork Producers Council. 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.
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