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Ingredients
US|METRIC
4 SERVINGS
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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.
NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol130mg43% |
Sodium1580mg66% |
Potassium600mg17% |
Protein35g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A20% |
Vitamin C10% |
Calcium60% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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