Spiced Ham and Cheese Chowder with Fennel and Leeks
Warm up with a bowl of hearty, rich Spiced Ham and Cheese Chowder with Fennel and Leeks, the perfect comfort food for cozy evenings. This creamy chowder combines the smoky flavor of diced ham with the sweetness of sautéed fennel and leeks, creating a beautifully balanced dish. A touch of smoked paprika and dried thyme adds depth, while sharp cheddar cheese brings a velvety finish. Russet potatoes lend heft to this one-pot wonder, ideal for serving as a satisfying family dinner. Garnished with fresh parsley and best enjoyed with crusty bread, this luxurious chowder is both comforting and indulgent, making it a must-try recipe for lovers of classic soups with a gourmet twist.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Fennel bulb, thinly sliced
- 2 medium Leeks, thinly sliced (white and light green parts only)
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 4 cups Chicken stock
- 1 cup Whole milk
- 1 cup Heavy cream
- 2 cups Smoked ham, diced
- 1 large Russet potato, peeled and diced
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Ground smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until melted and combined.
Add the sliced fennel and leeks to the pot. Sauté, stirring occasionally, for about 5 minutes, until softened and fragrant.
Add the minced garlic and continue to cook for 1 minute, until just fragrant.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1-2 minutes, allowing the flour to lightly brown.
Slowly pour in the chicken stock while whisking constantly to avoid lumps. Bring the mixture to a simmer.
Stir in the milk, heavy cream, diced ham, and diced potato. Add the smoked paprika, dried thyme, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender and the chowder has thickened slightly.
Remove the pot from the heat and stir in the shredded cheddar cheese until fully melted and incorporated.
Taste and adjust seasoning with additional salt and pepper if necessary.
Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
3632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.4 g | 318% | |
| Saturated Fat | 131.0 g | 655% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 10166 mg | 442% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 29.0 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2150 mg | 165% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3321 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
