(Leftover) fish chowder

This thick chowder is made with left-overs from the prosciutto-wrapped hake, but I guess you could make it with any leftover firm, white fish and cooked potatoes and just dry the prosciutto slices in the oven at low temperature before using them as described in the recipe.

For 2 with left-overs: Saute some chopped scallions in butter in a pot. Unwrap the prosciutto from the fish pieces, chop, and add to the scallions when they are tender. Saute for another 2 minutes, then add the chopped potatoes, 1 cup fish broth and 1 cup heavy cream. Bring to a boil, then simmer for 2 minutes, add the shopped fish, and when all is hot, it's ready.