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Spiced Ham and Cheese Chowder With Fennel and Leeks Recipe

March 16th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupscooked ham, cut into 1/2 inch cubes
  2. 1fennel bulb
  3. 2tablespoonsbutter
  4. 1largeleek, sliced
  5. 1 (14 1/2 ounce)canchicken broth
  6. 1/3cupall-purpose flour
  7. 1cupmilk
  8. 1teaspoon gratedlemons, rind of
  9. 1/8teaspoonground cinnamon
  10. 1/8teaspoonground black pepper
  11. 8ounces shreddedsharp cheddar cheese
  12. 12ouncesbeer

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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