Ham and vegetable chowder
- Heat a large saucepan, add oil, onion and celery and cook for 5 minutes, stirring regularly, until softened but not coloured. Cut potatoes into 1cm cubes. Add potatoes and stock and bring to the boil, then turn down the heat and simmer for 10 minutes to cook potatoes.
- Purée one third of the mixture in a blender or food processor and return to the pan - this adds body to the soup.
- Add remaining ingredients, except seasoning and simmer for 5 minutes more. Adjust seasoning with salt and pepper to taste.