Smoked-Whitefish Chowder

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 cup heavy cream
• 1 cup milk
• Salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 celery ribs, finely chopped
• 1 leek, white and light green parts only, thinly sliced
• 1 teaspoon chopped thyme
• 1 cup dry white wine
• 3 1/2 cups chicken stock or low-sodium broth
• One 10-ounce package frozen corn kernels, thawed
• One 2-pound smoked whitefishskin and bones discarded, fish coarsely flaked (3 cups)
• 2 tablespoons chopped dill
• 2 tablespoons chopped flat-leaf parsley
• Tabasco