Salmon Chowder | RICARDO

Ingredients

• 2 carrots, peeled and sliced
• 1/2 red bell pepper, diced
• 1/2 leek, finely sliced
• 3 tablespoons (45 ml) butter
• 3 tablespoons (45 ml) flour
• 5 cups (1.25 litres) fish broth
• 1 lb (454 g) small new potatoes, quartered
• 1 cup (250 ml) fresh corn kernels
• 1 lb (454 g) skinless salmon, cubed
• 1/2 cup (125 ml) flat-leaf parsley
• Salt and pepper
• 1 lemon, cut into wedges