Smoked Trout Chowder

Preparation

1. Step 1

   Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.

2. Step 2

   Add potatoes and half the milk. Bring to a simmer, cover and cook until potatoes are very tender, about 30 minutes.

3. Step 3

   Using a fork, roughly mash the potatoes, leaving some pieces, then add remaining milk.

4. Step 4

   Break the trout into one-inch pieces and add it to the saucepan. As the soup cooks and is stirred, the pieces will become smaller.

5. Step 5

   Simmer about 15 minutes. Taste for seasoning and season judiciously with salt and generously with pepper. Stir in the cream if desired.

6. Step 6

   Serve at once or reheat before serving and sprinkle chives on top.