Smoky Cod and Parsnip Chowder

If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.

In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme.

Bring the cooking liquid to a gentle simmer.

Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender.

Remove the fish to a bowl, and reserve the poaching liquid.

When the fish has cooled enough to handle, break it into large bite-sized pieces.

While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices.

Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.

In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat.

Add onion, and cook until wilted and golden.

Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid.

Bring the mixture to a boil, reduce heat, and cover.

Simmer for 15 minutes, or until the vegetables are tender.

Heat the milk and cream in a small saucepan.

Stir to the vegetable mixture.

Add cod and smoked cod; stir.

Season with salt and freshly ground pepper to taste.

Just before serving, stir in remaining tablespoon of butter.

Top each serving with freshly ground pepper and chives.