Finnan Haddie Chowder

Ingredients

• 5 slices bacon chopped
• 2 tablespoons butter 
• 2 cups chicken stock see 
• 14 ounce corn kernels drained canned
• 1 handful chives snipped
• 2 tablespoons cup heavy whipping cream 
• 2 teaspoons olive oil 
• 1 large onion chopped
• 4 medium potatoes unpeeled chopped (each weighing 6 ounces)
• 1 tablespoon thyme leaves 
• 1 tablespoon wine 
• 3.3 cups milk whole
• 1 pound frangelico cut into 1 1/2-inch chunks
• 1 pound frangelico cut into 1 1/2-inch chunks

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• ladle

Directions

1. In a large saucepan, heat the butter and oil, add the onion, and sauté over low heat for 5 minutes.
2. Add the potatoes and cook for an additional 5 minutes.
3. Add the thyme and wine and boil for a minute or so before pouring in the stock and stirring.
4. Add the milk and bring to nearly boiling, then reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
5. Add the corn, finnan haddie, and a grinding of pepper and bring to a simmer.
6. Let simmer until the haddock is just cooked, about 10 minutes. Taste for seasoning, adding a little salt if needed.
7. (F)
8. Pour into a container, cool, label, and cover before freezing.(D)
9. Let stand overnight in the fridge.(R)
10. Pour into a pan and gently reheat, trying not to break up the fish.(S)
11. 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.
12. 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.