Food hop - Soups week! part 3 - Fish chowder

I found this recipe by Hugh Fearnley-Whittingstall, a man never affraid to cook anything and everything although don't eat the fry up he might offer, by accident on the guardian website as part of the Riverside cottage set. And now for some strange reason its disappeared. hmmm maybe some conspiracy by the soup giants to stop people chowder natural enemy of thin soups everywhere or I just can't find it. Anyway the recipe used pollock which I had never actually heard of., Hugh (and yes I am using his first name because its too difficult/I'm too lazy to write Mr. Fernley-Whittingstall all the time) apparently used smoked pollock, which I can't really find here so I used the closet white fish I could find in my supermarket, smoked haddock would be suitable if you can still find it in England. Anyway I tried this on Monday and it really did come out nicely especially when we reheated the soup the next day taking in all the fish flavours and the taste of the potatoes. Speaking of which I took away half the potatoes and replaced them with a large red sweet potato that one of my teachers gave me.

Ingredients
3 or 4 fillets of smoked pollock / other smoked fish
1 onion - chopped
1 leak - chopped
1 stick of celery - washed de leaved and chopped
2 cloves of garlic - crushed
500ml milk
500ml fish stock
400grams of potatoes - chopped (this amount can vary depending on your love of spuds but obviously when you have more potato that soup then my friends you have a problem) or 200 grams of potatoes and 200 grams of red sweet potato
The nibblets from 1 sweetcorn cob - (is nibblets possibly the best word ever?)
3 tablespoons of butter
I added some dried herbs (because frankly that's what I add to everything)
salt and pepper to taste

Optional
mushrooms chopped and lightly fried, or chopped and left to cook in the soup
shrimp, Japan is great for large shrimp that would add a nice texture to this soup

Method
melt the butter in heavy bottomed saucepan. Gently sweat the onion, leak, celery and garlic until it softens. Add the milk and fish stock and heat through. Add the fish and bring the boil and then reduce to a simmer until the fish is cooked. remove the fish and leave to cool, while the fish is cooling add the potatoes (and sweet potatoes) while the potatoes are cooking break the flakes off the fish discarding all skin and bones. Just before the potato's are cooked through (which should be about 20 minutes or less) add the sweetcorn and stir to mix well. Cook for another five minutes and then add the flaked fish, stir again and then ensure the whole lot is pipping hot before eating it in front of an episode of Riverside cottage.

Darn it while searching for things on you tube I've just found the actual recipe and a host of others to try, find it here for it in full motion effect and hear Hugh soothing tones.
suggestions, ideas as usual comment and Hugh feel free to add anything or you know invite me and T.O.H round for tea.