Smoked Chowder

• 8 ounces, weight Smoked Haddock, Whitefish, Trout Or Bluefish
• 3 cups Water
• 1 Tablespoon Butter Or Olive Oil
• 1 whole Leek, White Part Only, Then Cut Each Half Length-wise, Each Half Cut Into 1/4 Inch Thick Half Moons
• 2 whole Medium-Sized Potatoes, Cut Into 1/3 Inch Cubes
• 4 sprigs Fresh Thyme
• 3 Tablespoons Heavy Cream
• 4 stalks Chives

1. 1) Put the smoked fish fillets in a small pot with 3 cups water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer for 5 minutes.
2. 2) Then transfer the fish to a plate but don't discard the water. Discard the skin of the fish and shred the flesh.
3. 3) Heat the olive oil or butter over medium heat in a pot. Cook the leek until soft, about 5 minutes.
4. 4) Add the diced potatoes and thyme sprigs and strain the fish-poaching water into the pot. Season the soup with salt. Simmer until the potatoes are cooked, 12-16 minutes.
5. 5) With a slotted spoon, transfer about half of the potatoes to a plate and mash them with a fork. Return the mashed potatoes to the pot and simmer for a few more minutes.
6. 6) Take the pot off the heat. Stir in the cream and the fish. Ladle the soup into bowls. With a pair of scissors, snip the chives over the bowls.

haddock, water, butter, moons, potatoes, thyme, heavy cream, stalks chives

Taken from tastykitchen.com/recipes/soups/smoked-chowder/ (may not work)