White Fish and Leek Chowder 

Ingredients:

3 tablespoons unsalted butter
2 thin leeks (white and light-green parts only), sliced
3 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 cup dry vermouth or white wine
4 cups seafood broth or fish stock (or vegetable stock)
1 cup clam juice
1 pound petite Yukon Gold potatoes, halved
3 sprigs of fresh thyme
1 bay leaf
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper, to taste
Fine sea salt, to taste
1 cup sweet corn kernels (fresh, frozen, or canned)
1 cup heavy cream (35%)
2 (8-oz) haddock fillets (or cod, halibut, or other white fish)
For Serving:

Black pepper
Hot sauce
Oyster crackers, saltines, or rustic bread
Instructions:

Sauté the Leeks and Garlic:
In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. Stir in the minced garlic and smoked paprika, cooking for an additional minute until fragrant.
Deglaze the Pot:
Pour in the dry vermouth (or white wine) and scrape up any bits from the bottom of the pot. Let it simmer for a couple of minutes.
Add the Broth and Potatoes:
Stir in the seafood broth, clam juice, halved potatoes, thyme sprigs, bay leaf, Worcestershire sauce, black pepper, and sea salt. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
Incorporate the Corn and Cream:
Add the sweet corn and heavy cream to the pot. Stir to combine and let it simmer for another 5 minutes.
Cook the Fish:
Gently add the fish fillets to the chowder. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve:
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning if needed. Serve hot, garnished with black pepper, a dash of hot sauce, and accompanied by oyster crackers, saltines, or rustic bread.