Preparation Time: 30 minutes
1 1/2 cups fully cooked ham, cut into 1/2" cubes
1 bulb fennel (about 1 pound)
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 peel
1/8 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
2 cups shredded sharp Cheddar cheese (8 ounces)
1 12-ounce can beer
Servings: 4
1. Trim fennel bulb; discard root end and save some of the feathery top for garnish; finely chop and set aside. Quarter the bulb lengthwise; remove the core; chop (you should have about 1 1/2 cups).
2. 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 onion mixture. Add milk, lemon peel, cinnamon and pepper. Cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens.
3. Gradually stir in 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.
1 1/2 cups fully cooked ham, cut into 1/2" cubes
1 bulb fennel (about 1 pound)
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 peel
1/8 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
2 cups shredded sharp Cheddar cheese (8 ounces)
1 12-ounce can beer
Servings: 4
1. Trim fennel bulb; discard root end and save some of the feathery top for garnish; finely chop and set aside. Quarter the bulb lengthwise; remove the core; chop (you should have about 1 1/2 cups).
2. 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 onion mixture. Add milk, lemon peel, cinnamon and pepper. Cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens.
3. Gradually stir in 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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