Leek and Fennel Chowder
Recipe: #11376
November 29, 2013
Categories: Fennel, Leek, Potatoes, Sunday Dinner, Gluten-Free, No Eggs, more
"A hearty vegetable chowder. Can be garnished with thinly sliced smoked salmon (lox) if desired. Serve with crusty bread."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (685.2 g)
- Calories 391.6
- Total Fat - 9.6 g
- Saturated Fat - 5 g
- Cholesterol - 33.1 mg
- Sodium - 1108.7 mg
- Total Carbohydrate - 63.1 g
- Dietary Fiber - 8.2 g
- Sugars - 14.3 g
- Protein - 16.8 g
- Calcium - 352.5 mg
- Iron - 9.9 mg
- Vitamin C - 42.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise.
Step 2
Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish. Chop fennel heads.
Step 3
In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very tender, 10 to 12 minutes.
Step 4
Scrub potatoes and cut into 1/2 to 3/4-inch cubes.
Step 5
Add broth and bay leaf to pan. Bring to a boil over high heat.
Step 6
Add potatoes to broth mixture and return to a simmer; reduce heat, cover, and simmer, stirring occasionally, until potatoes are tender when pierced, 15 to 20 minutes.
Step 7
In a bowl, whisk milk, flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. Add to potato broth mixture and stir over high heat until boiling, about 5 minutes. Add more salt and pepper to taste.
Step 8
Serve in deep bowls. Garnish with reserved fennel sprigs and chives.
Tips
No special items needed.
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