Add 2 tablespoons of butter and all of the olive oil to a soup pot and once the butter has melted, add the carrots, celery, onion and thyme then lightly season with salt and pepper.
Cook 3-4 minutes or until the onions have softened.
Drop in the diced potatoes and tomato paste and cook over low heat 2-3 minutes.
Pour in the chicken stock, wine and Old Bay seasoning.
Cover and cook over low heat until the potatoes and carrots have softened.
Whisk the milk and flour together in a small bowl and pour into the pot, stirring constantly until combined.
Blend in the cream, stirring while continuing to cook low heat allowing the chowder to thicken then add the remaining 2 tablespoons of butter.
Chop or break up the smoked salmon adding it and the parsley to the chowder.
Taste and adjust salt and pepper.
If you prefer a thinner chowder, add more chicken stock 1-2 tablespoons at a time until you’ve reached the desired consistency.