In a large pot or Dutch oven on medium heat, saute the butter, onion, and celery until the onion is transparent.
Add the potatoes, carrots, and chicken broth and simmer until the potatoes are fork tender.
Add in all of the spices (these totally can be adjusted to your liking! Just make sure to add enough salt!).
Mix one cup of milk with the flour until the flour has completely dissolved.
Add the mixture to the soup along with the remaining milk. Let it boil for a few minutes until it begins to thicken.
Add the corn, flaked smoked salmon, and half and half and let it come to a simmer.
Serve warm with bread and salad. Enjoy!