Preheat the oven to 400°F.

Wash the fingerling potatoes and toss them in olive oil with kosher salt and freshly ground black pepper.

Roast the potatoes on a parchment-lined baking sheet for about 30 minutes until they have a nice a color.

Finely slice the carrot tips and celery. Cut the remaining carrot portions into ½" chunks. Microplane the garlic.

Make sure the fish fillets are fully thawed if they were frozen. Cut the fish into large 2" pieces.

While the potatoes are roasting add the olive oil to a large stock pot and cook the sliced carrot, celery, and bay leaf over medium heat for about 5 minutes until they soften. Add the garlic and cook for another minute.

Deglaze with the white wine. Continue to cook until the wine is almost completely reduced.

Add the stock and diced tomatoes and bring the pot to a boil before reducing to a simmer.

Add the herbs de Provence. Season with kosher salt and black pepper to taste.

Add the carrots, corn, and fish.

Continue to cook until the carrots are soft and the fish is cooked through, maybe 20 minutes. If the chowder is too thick extend it with water or more stock.

Add the roasted potatoes.