Gather your ingredients and chop the onion and celery finely. Slice the carrots into thin rounds, and cut the corn kernels off the cob, setting the kernels aside and keeping the cobs for later.

In a large soup pot, melt the butter over medium heat until bubbly. Add the onions, celery, and carrots, sautéing for about 5 minutes until tender and fragrant.

Stir in the minced garlic and chopped tarragon, cooking for an additional 30 seconds.

Sprinkle in the flour and stir well to coat the vegetables, creating a roux. Cook for about 1 minute, then slowly pour in the fish stock, stirring continuously.

Increase the heat to bring the chowder to a boil, then reduce to a simmer gently for 10 minutes or until the potatoes are tender, discarding the corn cobs.

Stir in the diced salmon fillet and fresh corn kernels into the pot and cook for an additional 10 minutes.

Pour in the heavy cream and stir well to combine. Season the chowder with salt and pepper to taste.