Potato and ham chowder
( SERVES 4 )
The roux can be made in the microwave in a heat-proof bowl.
- Heat the oil in a heavy saucepan. Sauté the onion and celery for 2 minutes. Add the potatoes, ham, chicken stock and bay leaves and bring to the boil. Cook on medium heat until tender, about 15 minutes. Season.
- Melt the butter in a separate saucepan. Stir in the flour and cook for a few seconds to thicken. Slowly stir in the milk and simmer on low heat, until thick. Stir this 'roux' into the potato mixture and cook until heated through.
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