Leek and Fennel Chowder
Created by Mikekey on November 29, 2013
- Servings: 8
- Prep Time: 15m
- Cook Time: 40m
- Recipe #11376
Ingredients
- 3 pounds leeks
- 2 1/2 to 3 pounds fennel (2 heads)
- 2 tablespoons butter
- 3 pounds red potatoes
- 5 cups chicken broth (or vegetable broth)
- 1 dried bay leaf
- 5 cups milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3/4 cup fresh chives, thinly sliced ( for garnish)
How to Make
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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.
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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.
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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.
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Step 4: Scrub potatoes and cut into 1/2 to 3/4-inch cubes.
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Step 5: Add broth and bay leaf to pan. Bring to a boil over high heat.
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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.
How to Make
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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.
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Step 8: Serve in deep bowls. Garnish with reserved fennel sprigs and chives.