Begin by cutting the bacon into small pieces and placing them in a large pot over medium-high heat. Cook for about 8-10 minutes, or until the bacon is crispy and golden brown. Once cooked, remove the bacon from the pot, setting it aside on a paper towel, while leaving the rendered fat in the pot for added flavor in your creamy salmon chowder.

In the same pot, add the fresh salmon fillets, searing them for about 2 minutes on each side until they are lightly browned. You want the salmon to be just cooked through, as it will continue to cook later in the chowder. Once done, remove the salmon from the pot and set aside, allowing it to cool slightly before flaking into chunks.

Now, add diced onion, carrots, and celery to the pot, using the leftover bacon grease to give them flavor. Sauté the vegetables for about 5 minutes until they are softened and fragrant. Stir in minced garlic and cook for an additional 30 seconds, letting it become aromatic while incorporating all the delicious flavors for your salmon chowder.

Sprinkle flour over the sautéed vegetables and stir well for about 1 minute to create a roux that will thicken the chowder. Gradually pour in chicken broth and clam juice, stirring continuously to dissolve the flour. This mixture will form the rich base of your creamy salmon chowder, enhancing its depth and flavor.

Pour in the heavy cream along with the diced russet potatoes and corn, stirring to combine the ingredients. Bring the mixture to a boil over medium-high heat, then reduce the temperature to a gentle simmer. Cover the pot and let it cook for approximately 15-20 minutes, or until the potatoes are fork-tender, infusing the chowder with rich flavors.

Remove the pot from the heat and gently flake the seared salmon back into the chowder. Stir in freshly chopped dill, seasoning with salt and pepper to taste. Allow it to sit for a few moments for the flavors to meld, then garnish with the reserved crispy bacon before serving. Your creamy salmon chowder is now ready to warm your soul!