Smoky Fish Chowder

This chowder is infused with a nice smoky flavor that is achieved by smoking some of the fish and par-cooking the potatoes in the smoker.

• 1 lb cod or other white fish
• 1 Tbsp butter
• 3 shallots, finely chopped
• 4 cups water
• 2-3 potatoes (about 1 lb)
• 1 cup milk
• 1/2 cup light cream
• 1 Tbsp fresh chives, chopped
• 1/4 tsp paprika

1. Peel the potatoes and cut into 1/4″ slices.
2. Prepare the smoker according to the manufacturer’s directions using the Alder chips. Place the potatoes and 1/3 of the fish (on a piece of aluminum foil) into the smoker and set over  medium heat. Allow to cook for 12 minutes (or until the fish is cooked through.)
3. Remove the fish and potatoes from the smoker. Once the potatoes are cool enough to handle, cut into 1/4″ cubes.
4. Meanwhile, in a large saucepan cook the shallots and butter over medium heat until the shallots are transluscent.
5. Add the water and the remaining fish to the pot and bring to a boil. Reduce to a simmer until the fish is cooked through, remove the fish and set aside.
6. Add the cubed potatoes to the cooking liquid and simmer until tender, approximately 15-20 minutes.
7. While the potatoes cook, flake all of the fish on a cutting board and gently combine the  smoked fish with the poached fish.
8. Once the potatoes are ready, add the milk, cream and paprika, season with pepper, and continue to cook until heated through (5 minutes.)
9. Add the fish and cook for an additional 5 minutes.
10. Ladle into bowls, garnish with the chopped chives and serve.