Haddock Chowder with Crispy Bacon

Photography by  Tara Fisher

Chowders are, by far, my favourite kinds of soup and often feature in our house on a Saturday lunchtime, as everyone will eat them (my kids prefer chunky soups). If you can, try and buy undyed Scottish haddock, which is more subtle and milder flavoured than others.

Serves 4-6
25g butter
2 tsp olive oil
1 large onion, chopped
4 medium potatoes unpeeled if new, chopped into 2cm cubes
1 tbsp thyme leaves or 1/2 tsp dried thyme
splash white wine (optional)
1 tbsp plain flour
400ml chicken stock
650ml whole milk
2 x 198g tins sweetcorn drained, or 2 cobs, niblets removed
450g undyed smoked haddock fillet, cut into 5-6cm chunks
to serve 5 slices streaky bacon, chopped and a handful chives, snipped

1. Heat the butter and oil and add the onion. Cook over a lowish heat for 5 minutes before adding the potatoes and cooking for a further 5 minutes.
2. Then add the wine and bubble for a minute or so before stirring in the flour and thyme then gradually adding the stock, stirring as you go.
3. Add the milk and bring up to nearly boiling, before reducing the heat and simmering for 10 minutes or so, until the potatoes are nearly tender.
4. Add the sweetcorn, haddock and a grind of pepper and  once back up to simmering point cook for a further 10 minutes or until the haddock is just cooked.
5. Taste for seasoning.
6. Cool and freeze at this point.
To serve, heat a frying pan and add the bacon. Cook until crisp, then drain on kitchen paper. Ladle the soup into bowls and top with a sprinkle chives and crisp bacon.

This recipe can be found in The Foolproof Freezer Cookbook.

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