Potato and ham chowder

Name: Potato and ham chowder
Yield: 4
Ingredients: 1 Tbsp Canola oil; 1 Onion, diced; 1 Celery stalk, diced; 500 g Potatoes, diced (Main); 100 g Ham steaks, diced, choose a smoky one (Main); 2 cups Chicken stock (Main); 2 Bay leaves; 50 g Butter; 4 Tbsp Plain flour, or cornflour; 1 ½ cups Milk

for 4 people

Jan Bilton

Food writer and cookbook author.

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The roux can be made in the microwave in a heat-proof bowl.

Ingredients

1 Tbsp	Canola oil
1	Onion, diced
1	Celery stalk, diced
500 g	Potatoes, diced (Main)
100 g	Ham steaks, diced, choose a smoky one (Main)
2 cups	Chicken stock (Main)
2	Bay leaves
50 g	Butter
4 Tbsp	Plain flour, or cornflour
1 ½ cups	Milk

Directions

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.