Leek and Fennel Chowder Recipe

Name: Leek and Fennel Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs leeks; 2 heads fennel (2 1/2 to 3 lb. total); 2 tablespoons butter; 5 cups chicken broth (or vegetable broth); 1 dried bay leaf; 3 lbs red potatoes; 5 cups milk; ½ cup all-purpose flour; ½ teaspoon salt; ⅛ teaspoon ground black pepper; ¾ cup fresh chives, thinly sliced (for garnish)

Servings: persons

3 lbs leeks
2 heads fennel (2 1/2 to 3 lb. total)
2 tablespoons butter
5 cups chicken broth (or vegetable broth)
1 dried bay leaf
3 lbs red potatoes
5 cups milk
½ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon ground black pepper
¾ cup fresh chives, thinly sliced (for garnish)

1
Trim and discard root ends and coarse tops from leeks.
2
Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise.
3
Rinse fennel.
4
Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish.
5
Chop fennel heads.
6
In a 6- to 8-quart pan over medium heat, melt butter.
7
Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very tender, 10 to 12 minutes.
8
Add broth and bay leaf to pan.
9
Bring to a boil over high heat.
10
Scrub potatoes and cut into 1/2- to 3/4-inch cubes.
11
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.
12
In a bowl, whisk milk, flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth.
13
Add to potato-broth mixture and stir over high heat until boiling, about 5 minutes.
14
Add more salt and pepper to taste.
15
Serve in deep bowls.
16
Garnish with reserved fennel sprigs and chives.

1049

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs leeks, 2 heads fennel (2 1/2 to 3 lb. total), 2 tablespoons butter, 5 cups chicken broth (or vegetable broth), and more.

Yes, Leek and Fennel Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek and Fennel Chowder

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