Smoked Haddock Chowder

Ingredients

• 1  celery stalks minced
• 6 servings round buttery crackers 
• 0.5 teaspoon ground mustard dry
• 1 tablespoon chives fresh minced
• 18 ounces haddock smoked boneless
• 0.3 cup cup heavy whipping cream 
• 1  leek white minced ( and pale-green parts only)
• 4 sprigs thyme leaves 
• 2 tablespoons butter unsalted ()
• 1.5 pounds yukon gold potatoes peeled cut into 1/3" cubes

Equipment

• bowl
• pot
• sieve
• slotted spoon

Directions

1. Place haddock fillets in a large wide pot.Cover with 5 cups cold water.
2. Place pot overmedium-high heat and bring to a simmer.Reduce heat to medium and simmer untilfish is just cooked, about 5 minutes.
3. Transferfish to a plate; let cool. Discard skin andany scales; flake fish into large pieces.Set a strainer over a medium bowl; strainpoaching liquid and reserve.
4. [To substitute smoked whitefish forhaddock: Discard bones and skin from1 1/2 pounds smoked whitefish. Put fish, 2 thick-cutslices smoked bacon (about 2 ounces), and4 cups water in a large wide pot. Bring to asimmer over medium heat; remove fish witha slotted spoon after 5 minutes. Continuesimmering liquid (with bacon) until reducedto 2 cups, about 10 minutes. Strain liquid;discard solids.
5. Add 3 cups water; set aside.]
6. Melt butter in a large heavy pot overmedium-low heat.
7. Add leek and celery andcook over medium-low heat, stirring often,until soft and translucent, about 15 minutes.Stir in dry mustard, then reserved poachingliquid, potatoes, and thyme sprigs. Increaseheat to medium-high and simmer untilpotatoes are tender, about 12 minutes.
8. With a slotted spoon, remove half of thecooked potatoes and place in a small bowl.Finely mash potatoes with a fork; returnto chowder to thicken.
9. Remove chowderfrom heat and stir in reserved fish, cream,and chives.
10. Serve in warmed bowls with
11. Common Crackers.