Prepare the ingredients: trim and dice the Smoked Streaky Bacon, peel and cube the Waxy Potatoes, thinly slice the Leek, and finely chop the Onion and Celery. Pick the leaves from the Thyme and roughly chop the Flat-Leaf Parsley.
In a large, heavy-bottomed pan over medium heat, fry the Smoked Streaky Bacon until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add a knob of Butter to the pan and melt. Add the Onion, Leek and Celery and sweat gently for 5–7 minutes until softened but not coloured.
Stir in the Plain Flour and cook for 1–2 minutes to remove the raw edge, stirring constantly.
Gradually whisk in the Fish Stock and the Whole Milk, scraping up any bits stuck to the bottom, until you have a smooth broth.
Add the Waxy Potatoes, Bay Leaves and the picked Thyme. Season with Salt and Black Pepper and simmer gently for 10–12 minutes, until the potatoes are just tender.
Reduce the heat to a gentle poach and add chunks of Smoked Haddock and Firm White Fish to the pot. Simmer very gently for 5–8 minutes until the fish is opaque and flakes easily.
Stir in the Double Cream and return the reserved crispy Smoked Streaky Bacon to the chowder. Taste and adjust seasoning with more Salt and Black Pepper if needed.
Finish by scattering over the chopped Flat-Leaf Parsley and, if you like, a small extra knob of Butter for gloss. Serve the chowder hot with crusty bread or soda bread.
