Potato and ham chowder
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.
More warming soups from Jan