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Spiced Ham and Cheese Chowder With Fennel and Leeks

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“This recipe is from the National Pork Producers Council.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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