Smoked Whitefish Chowder

Smoked Whitefish Chowder

8 servings

3 tablespoons butter
1 cup chopped onion
1½ cups chopped carrot
2 cans (each 14½ ounces) chicken broth
4 cups peeled, chopped potatoes
2½ cups milk
1 cup half-and-half
2 cups corn
2 cups boned, smoked whitefish chunks
salt and pepper to taste
chopped fresh chives or parsley

Melt butter in heavy soup pot; add onion and carrots and saute until tender. Add chicken broth and potatoes; simmer until potatoes are very tender, about 20 minutes. If desired, mash some of the potatoes against the side of the pan to thicken the broth. Stir in milk, half-and-half, corn, smoked fish, salt, and pepper. Gently simmer 10 minutes. Garnish each bowl with chives or parsley.