Melt butter in saucepan on medium-high heat. Add leeks and paprika. Cook, stirring, 5 min. until leeks soften. Stir in creamed corn, 2 cups (500 mL) water and potatoes. Bring to boil, then reduce to a simmer. Cover and cook 15 min., until potatoes are tender.
Add trout to saucepan. Simmer 3 to 5 min., or until fish is cooked through. Stir to flake into smaller pieces. Stir in parsley, salt and pepper.