Heat 1 tbsp. butter in a large soup pot over medium high heat. Add celery, shallot and red bell pepper and saute for 1-2 minutes.
Add white cooking wine and cook another 1-2 minutes.
Add potatoes and chicken broth, simmer for about 10 minutes or until potatoes are fork tender. While potatoes are cooking, make roux.
Roux: In a small saucepan heat 2 tbsp. butter over medium heat until melted. Add flour and stir constantly until smooth. Turn heat to very low. Using a ladle, spoon 2 ladles of broth from potatoes into roux and stir quickly and remove from heat.
Immediately stir roux into chowder mixture, stirring until combined.
Add smoked salmon, corn, cream, tarragon, paprika and salt and pepper and stir until combined.
Simmer for at least 20 minutes, stirring regularly. More is better so the flavors combine and next day is even better.