In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Make roux and deglaze

Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to remove the raw flour taste. Pour in the white wine (or 1/2 cup extra broth) to deglaze, scraping any browned bits from the bottom of the pot.

Add liquids and aromatics

Slowly whisk in the stock, then add the milk and cream. Add the bay leaf and thyme sprigs. Increase heat to medium-high to bring the mixture to a gentle simmer.

Season

Stir in 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Adjust later to taste after the salmon is added.

Potatoes & Vegetables

Cook potatoes

Add the diced Yukon Gold potatoes to the simmering chowder base. Reduce heat to maintain a gentle simmer and cook until potatoes are nearly tender, about 10–12 minutes (check with a fork — should give but not be falling apart).

Add corn and peas

Stir in the corn and peas (if using) during the last 3–4 minutes of potato cooking time so they heat through but retain texture.

Smoked Salmon & Finish

Prepare salmon

While potatoes cook, flake the hot-smoked salmon into bite-size pieces and remove any bones or skin. Reserve a small handful (about 1–2 tablespoons) for garnish if desired.

Add salmon and finish

When potatoes are tender, reduce heat to low. Gently fold the flaked smoked salmon into the chowder and warm for 2–3 minutes — do not boil (to avoid breaking up the salmon or curdling dairy). Stir in the chopped dill, lemon juice and sliced chives. Taste and adjust seasoning with additional salt and pepper if needed.

Rest and serve

Remove and discard the bay leaf and thyme sprigs. Let the chowder rest off the heat for 3–4 minutes to let flavors meld. Ladle into bowls and garnish with reserved salmon, extra dill or chives and a crack of black pepper. Serve with crusty bread or crackers.

Notes & Tips

If you prefer a thicker chowder, mash about 1 cup of the cooked potatoes against the side of the pot and stir to incorporate for natural thickening. For a smokier flavor, briefly sauté a small amount (1 tsp) of smoked paprika with the vegetables. Use low-sodium stock to better control final saltiness.