On a clean chopping board, peel and dice the onion.
Peel and dice the carrot.
Pick the leaf of the parsley and chop.
Peel and dice the potatoes in to 2cm dice and put them into a pan of cold water.
Set a side all these items.
Heat a large sauce pan on high heat with oil, add the onion and cook until translucent.
Add your carrot and cook for a further 4 minute.
Sprinkle in the thyme and add the fish stock to bring to the boil and simmer.
Finally add the potatoes and cook for a further 15 minute.
Add the double cream, the smoke haddock and cook for 5min,
Sprinkle the chop parsley over the top of your chowder
«If you are a spice lover you can add finely chopped red chilli when you are cooking the onions»