Lunch: Finnan Haddie Chowder

Recipe by Ghillie James 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 had

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

Instructions

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.

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