In a large pot or Dutch oven, cook the chopped bacon over medium-high heat for about 10 minutes, until crispy and golden brown.

Remove the crispy bacon and leave the bacon fat in the pot. Add the prepared salmon pieces and sear for approximately 2 minutes per side, until lightly browned.

In the same pot, sauté the chopped onions, carrots, and celery over medium heat for about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.

Sprinkle the flour over the sautéed vegetables and stir to combine, cooking for about 1 minute. Gradually pour in the chicken broth and clam juice, scraping up any browned bits from the bottom of the pot.

Stir in the heavy cream, diced potatoes, corn, and most of the reserved bacon. Bring to a gentle boil, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.

Once the potatoes are tender, gently flake the cooked salmon into smaller pieces and add it back to the chowder. Stir in fresh dill and season with salt and pepper to taste.

Garnish with the reserved crispy bacon before serving.