Fish chowder

Ingredients:

• 110 g chopped bacon
• 4 cups chicken broth
• 1.5 cups cream
• 3 potatoes

Preparation:

1. Prepare the potato stew according to the recipe, adding only 60g of bacon. Omit the sage; replace the heavy cream with 10% cream. Five minutes before the end of cooking, add 450g of chunks of white fish and 220g of chopped smoked trout.
2. Potato soup:
   
   Fry 110 g of chopped bacon; add 2 tablespoons of butter, 2 chopped leeks, and 2 tablespoons each of sage and thyme. Add 4 cups of chicken broth, 1.5 cups of cream, a bay leaf, and 3 chopped potatoes. Simmer until tender, sprinkle with chives.