Cut a couple of small leeks into slices and soak in cold water for 20 minutes, to remove any soil from between the layers.
Parboil new potatoes, cut into small chunks, for about 10 minutes. Poach fillets of smoked haddock in a little milk, covered,
for about 10 minutes, until the fish is just cooked. Drain and flake into large pieces, being careful to remove any bones.
Set aside. Fry smoked bacon lardons until crispy, drain and set aside. Add a little butter to the pan and soften the leeks
together with a crushed clove of garlic and a chopped shallot. Pour in a cup of fish or chicken stock, together with the
parcooked potatoes, the bacon and the kernels cut from fresh cobs of corn. Simmer for 5-6 minutes, then stir in a couple of
Tbs of crème fraîche, together with the flaked fish. Heat thoroughly and season with black pepper, garnish with chopped chives
and serve in warm bowls.