Smoked Trout Chowder

• 1 1/2 tablespoons unsalted butter
• 23 cup finely chopped leeks
• 1 1/2 cups diced, peeled boiling potatoes
• 3 cups milk
• 2 whole smoked trout, about 7 ounces each, skinned and boned
• Salt and freshly ground black pepper
• 1/2 cup heavy cream (optional)
• 2 tablespoons minced fresh chives

1. Heat butter in a large, heavy saucepan.
2. Add leeks and saute until tender but not brown.
3. Add potatoes and half the milk.
4. Bring to a simmer, cover and cook until potatoes are very tender, about 30 minutes.
5. Using a fork, roughly mash the potatoes, leaving some pieces, then add remaining milk.
6. Break the trout into one-inch pieces and add it to the saucepan.
7. As the soup cooks and is stirred, the pieces will become smaller.
8. Simmer about 15 minutes.
9. Taste for seasoning and season judiciously with salt and generously with pepper.
10. Stir in the cream if desired.
11. Serve at once or reheat before serving and sprinkle chives on top.

unsalted butter, leeks, potatoes, milk, trout, salt, heavy cream, fresh chives

Taken from cooking.nytimes.com/recipes/3002 (may not work)