Finnan Haddie Chowder

Ingredients for Finnan Haddie Chowder

• 2 tablespoons butter

• 2 teaspoons olive oil

• 1 large onion, chopped

• 4 medium potatoes (each weighing about 170g ), unpeeled if new, and chopped into 3/4-1 1/4-inch cubes

• 1 tablespoon thyme leaves

• splash of white wine

• 475ml good-strength chicken stock

• 775ml whole milk

• 2 (200g) cans corn kernels, drained, or 2 large corn on the cobs, kernels removed

• 450g undyed finnan haddie, cut into 1 1/2-inch chunks

• 5 slices bacon, chopped

• 2 tablespoons double cream

• handful of chives, snipped

In a large saucepan, heat the butter and oil, add the onion, and sauté over low heat for 5 minutes. Add the potatoes and cook for an additional 5 minutes. Add the thyme and wine and boil for a minute or so before pouring in the stock and stirring. Add the milk and bring to nearly boiling, then reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.

Add the corn, finnan haddie, and a grinding of pepper and bring to a simmer. Let simmer until the haddock is just cooked, about 10 minutes. Taste for seasoning, adding a little salt if needed.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.