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SPICED HAM AND CHEESE CHOWDER

Serves 4

1 1/2 cups fully cooked ham, cut into 1/2-inch cubes
1 bulb fennel (about 1 pound)
2 tablespoons butter
1 large leek, sliced
1 14 1/2-oz. 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 


Cooking Directions
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)

In a large saucepan, melt the butter; add fennel and leeks and saute, 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.

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.

Serving Suggestions
Fresh fennel bulb has a slightly anise flavor. Serve this calming and comforting chowder with crackers and fresh fruit salad after a brisk day outside.

Nutrition Facts
Calories 522 calories; Protein 32 grams; Fat 31 grams; Sodium 1661 milligrams; Cholesterol 109 milligrams; Saturated Fat 18 grams; Carbohydrates 27 grams; Fiber 3 grams
 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com 

 

 

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