Spiced Ham And Cheese Chowder With Fennel And Leeks - cooking recipe

Ingredients

1 1/2 cups cooked ham, cut into 1/2 inch cubes
1 fennel bulb
2 tablespoons butter
1 large leek, sliced
1 (14 1/2 ounce) can chicken broth
1/3 cup all-purpose flour
1 cup milk
1 teaspoon grated lemon, rind of
1/8 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
8 ounces shredded sharp cheddar cheese
12 ounces beer

Preparation

Trim fennel bulb; finely chop some of the feathery top for garnish.
Discard the root end, 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 the onion mixture.
Add the milk, lemon peel, cinnamon and pepper.
Cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens.
Gradually stir in the 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.