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.

　　

Ingredients

Serves 4

　　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

　　

To serve

5 slices bacon, chopped

　　2 tablespoons heavy cream

　　handful of chives, snipped

　　

Step 1

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.

　　

Step 2

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.

　　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.

　　From The Foolproof Freezer Cookbook: Prepare-ahead meals, Stress-free entertaining, Making the Most of Excess Fruits and Vegetables, Feeding the Family the Modern Way by Ghillie James. Text © 2011 Ghillie James; photographs © 2011 Tara Fisher. Published in 2012 by Kyle Books.