Name: Finnan Haddie Chowder
Yield: Serves 4
Ingredients: 2 tablespoons butter; 2 teaspoons olive oil; 1 large onion, chopped; 4 medium potatoes (each weighing about 6 ounces), unpeeled if new, and chopped into 3/4-1 1/4-inch cubes; 1 tablespoon thyme leaves; splash of white wine; 2 cups good-strength chicken stock; 3 1/4 cups whole milk; 2 (7-ounce) cans corn kernels, drained, or 2 large corn on the cobs, kernels removed; 1 pound undyed finnan haddie, cut into 1 1/2-inch chunks; 5 slices bacon, chopped; 2 tablespoons heavy cream; handful of chives, snipped

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Finnan Haddie ChowderTara Fisher

Chowders are by far my favorite kinds of soup and often feature at our table on a Saturday lunchtime. The best, I think is clam, followed closely by finnan haddie. If you can, try and buy some really good-quality undyed finnan haddie, which has a more subtle flavor than some of the others.

Cooks' Note

(F) Pour into a container, cool, label, and cover before freezing.
(D) Let stand overnight in the fridge.
(R) Pour into a pan and gently reheat, trying not to break up the fish.
(S) Heat a skillet and add the bacon. Pan-fry until crisp, then drain on paper towels. Ladle the soup into bowls and top each with a swirl of cream, some crispy bacon, and a sprinkle of chives.

Recipe notes

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