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 and cook until the potatoes are tender, about 30 minutes.

3. Step 3

   Roughly mash the potatoes with a fork in the pan, leaving some pieces, then add the remaining milk. Break the trout up into one-inch pieces and add it to the saucepan. Bring the soup to a simmer. As the soup cooks and is stirred, the pieces of trout will become smaller.

4. Step 4

   Simmer for 15 minutes. Taste for seasoning, adding salt if necessary and pepper generously. Stir in the heavy cream.

5. Step 5

   Mix whipped cream and horseradish together and top each serving with a dollop of the horseradish cream.