Nico Monday and Amelia OReillys Smoked Fish Chowder The Market Restaurant

Ingredients

• 2 ears of corn, kernels cut from the cobs
• 1 1/2 pounds large red-skinned potatoes, peeled and cut into 1/2-inch dice
• 3 tablespoons unsalted butter
• 2 fennel bulbs, cored and thinly sliced, fronds reserved and chopped
• 2 large leeks, white and pale green parts only, cut into 1/4-inch dice
• 1 large onion, thinly sliced
• 2 thyme sprigs
• 1 bay leaf
• Salt and freshly ground pepper
• 1 quart plus 3 cups milk
• 1 cup heavy cream
• 1 pound smoked fish, such as haddock, mackerel, bluefish or trout, skinned and flaked

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