Follow these steps for perfect results
butter
olive oil
onion
chopped
potatoes
chopped into 3/4-1 1/4-inch cubes
thyme leaves
white wine
chicken stock
whole milk
corn kernels
drained
finnan haddie
cut into 1 1/2-inch chunks
bacon
chopped
heavy cream
chives
snipped
Heat butter and olive oil in a large saucepan.
Saute chopped onion over low heat for 5 minutes.
Add chopped potatoes and cook for 5 minutes.
Add thyme and white wine; boil for a minute.
Pour in chicken stock and stir.
Add milk and bring to nearly boiling.
Reduce heat and simmer until potatoes are almost tender (about 10 minutes).
Add corn, finnan haddie, and pepper.
Bring to a simmer.
Simmer until haddock is cooked (about 10 minutes).
Taste and adjust seasoning with salt, if needed.
Stir in heavy cream.
Garnish with snipped chives before serving.
Expert advice for the best results
Use a good quality smoked haddock for the best flavor.
Do not overcook the fish as it will become dry.
Adjust the amount of milk to achieve your desired consistency.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with chives and a drizzle of olive oil.
Serve with crusty bread for dipping.
Pair with a side salad.
Complements the smoky and creamy flavors.
Discover the story behind this recipe
Traditional Scottish seafood dish.
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