In heavy bottom pot over medium heat, melt butter. Add onion and cook for 2 minutes. Add in carrots and celery. Cook for another 4-6 minutes until soft. Season with salt and pepper.
Add wine to pot. Bring to boil and let reduce by half. Add stock, potato, smoked salmon and bay leaf to pot and return to boil. Cook until potatoes are just tender about 6-10 minutes.
Pour cream into the pot. Bring the chowder back to a boil and simmer for 10 minutes.
Add cod, scallops, shrimp, and mussels to the pot. Simmer for 5 minutes, stirring frequently, until cod easily flakes and mussels are open. Season to taste with salt and pepper.
Ladle into bowls and garnish with parsley and chives. Serve with your bread of choice.
