• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 c heavy cream
• 1 c milk
• Salt and freshly ground pepper
• 1 T butter
• 1 T olive oil
• 1/2 c onion, finely chopped
• 3 celery ribs, finely chopped (about 1 c)
• 1 leek, white and light green parts only, thinly sliced
• 1 T fresh thyme, minced – or substitute 1 tsp dried thyme
• 1 c dry white wine
• 3 1/2 c chicken broth
• 1 (10-ounce) package frozen corn kernels
• 1 lb smoked whitefish—skin and bones discarded, fish coarsely flaked (I used smoked trout, but had to soak it in milk for 1/2 hr to remove some of the saltiness; I’m sure that would depend on the brand) or substitute an unsmoked fish, such as cod, chopped into small pieces, and added when you add the corn. Add salt to taste.
• 2 T chopped dill
• 2 T chopped flat-leaf parsley
• several dashes of Tabasco

In a medium saucepan, cover the potato chunks with the cream and milk. Season lightly with salt and pepper and bring to a boil. Partially cover the saucepan and simmer until tender, about 15 minutes.

Meanwhile, in a large soup pot, melt the butter in the oil. Add the onion, celery, leek and thyme and cook over moderate heat until softened, about 4 minutes. Add the wine and boil until nearly evaporated, about 5 minutes. Add the chicken stock and season very lightly with salt.

Using a slotted spoon, transfer half of the cooked potatoes to a bowl. Transfer the remaining potatoes and all of the liquid to a blender and puree until very smooth. Add the potato chunks, the pureed potatoes and the corn to the soup pot and simmer just until the corn is tender, about 4 minutes. Stir in the whitefish. Add the dill and parsley and season with Tabasco.