Salmon Chowder

Instructions

1. 1

   In a saucepan over medium heat, soften the carrots, bell pepper and leek in the butter. Season with salt and pepper. Sprinkle with flour and stir to coat.

2. 2

   Deglaze with 500 ml (2 cups) broth and bring to a boil while stirring. Add the remaining broth, potatoes and corn.

3. 3

   Bring back to a boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes. Season with salt and pepper.

4. 4

   Remove from the heat. Add the salmon and parsley. Cover and let stand until the salmon is cooked, about 5 minutes. Adjust the seasoning.

5. 5

   Serve with lemon wedges.