Melt butter in a large saucepan/stockpot.
Add celery and onion, saute until onion is translucent.
Add garlic, saute for a minute or two.
Add chicken broth, parsley, salt and pepper and bring to a boil. Reduce heat and simmer covered for about 20 minutes, stirring a few times.
Add diced potatoes, cook about 10 minutes or until just tender.
Add cream and trout. Gently simmer (do not let it come to a boil) for 15 - 20 minutes, stirring often.
Add white wine and corn, cook & stir for another minute or two.
Salt and pepper to taste. Sprinkle with paprika before serving. Enjoy.