Over medium heat, in a Dutch oven, melt the butter. Once the butter is melted and started to bubble; add the carrots, onions, celery, potatoes, and corn. Sauté over medium-low heat for 15 minutes, or until the potatoes just start to get fork tender, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the salmon; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the salmon is just cooked through. Add the heavy cream, parsley and season to taste with salt and pepper.