Recipe for Fennel and Potato Chowder

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Yield:

Ingredients:

Amount	Ingredient
4 tbl	unsalted butter
2 x	leeks, white and light green parts, diced (about 2 1/2 cups)
1 x	onion, finely diced (about 1 1/4 cups)
1 x	shallot, minced (about 2 tablespoons)
1 x	fennel bulb, core removed, diced (about 1 1/2 cups)
6 cup	chicken or vegetable broth
4 x	yellow or white potatoes, peeled and diced (about 4 cups)
1 cup	heavy cream or half-and-half, heated
	Salt to taste
	Freshly ground white pepper, to taste

Instructions:

Instructions: Melt butter in a soup pot over medium heat. Add leeks, onion, shallot and fennel. Stir to coat evenly. Cover and cook until onion is tender and translucent, 4-5 minutes.

Add broth and potatoes. Bring to a simmer and cook until potatoes are tender, 20-25 minutes. Stir occasionally during simmering and skim as necessary.

Add cream. Blend well and return to simmer. Season to taste with salt and white pepper. Serve in heated bowls, garnished with chives or scallions.

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