2 tablespoons butter
1 medium carrot, diced
1 small onion, chopped
White part of 1 leek, chopped
1 medium potato, peeled and cubed
2 1/2 cups milk
Salt and Pepper
1 x 7-ounce can corn, drained
6 Ounces salmon fillet, skinned and cubed
2/3 cup heavy cream
1 tablespoon chopped fresh parsley

Melt the butter in a pan. Add the carrot and cook for 2 minutes. Add the onion and leek and stir until transparent. Stir in the potato and cook for 1 minute longer before pouring in the milk and 11/4 cups water. Season well and heat to just below boiling point, then simmer gently for 10 minutes. Add the corn and the salmon and simmer for another 3-4 minutes. Stir in the cream and the parsley. Spoon into heated bowls and serve immediately.

SERVES 4-6