In a stockpot over low heat, cook shallot and leek in butter until glassy.Add remaining vegetables, except corn, and cook 10 minutes. Increase heat to medium-high, add wine and reduce until almost completely evaporated, about 5 - 7 minutes.Salt and pepper lightly. Stir in flour.Add broth a little bit at a time, whisking each addition into the flour mixture. Add bay leaf and thyme. Bring to a boil and cook until mixture thickens.In a small pan, bring milk to just under a boil. Stir into soup. Add corn and cook 2 minutes.Remove from heat. Remove thyme and bay leaf. Stir in salmon and parsley.Spoon chowder into large heated bowls and garnish with fresh dill and smoked salmon strips.

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5 tsp. (25 mL) butter 1 Tbsp. (15 mL) extra virgin olive oil 1 shallot, chopped 1 leek, white part only, chopped 1/2 stalks celery with leaves, finely chopped 1 medium carrot, sliced thin 1 new potato, finely diced 4 button mushrooms, sliced thin 1/3 cup (80 mL) dry white wine Salt and pepper to taste 2 Tbsp. (30 mL) unbleached all-purpose flour 2 cups (500 mL) vegetable or chicken broth 1/2 bay leaf 1 sprig fresh thyme 1 1/4 to 2 cups (310 to 500 mL) 2% or whole milk 1/2 cup (125 mL) whole kernel corn, drained 1/2 lb (225 g) fresh salmon (barely cooked), cut into very small pieces fresh dill to taste for garnish Sufficient quantity, smoked salmon, cut into strips to garnish 1 Tbsp. (15 mL) minced parsley