In a large pot over medium-high heat, cook chopped bacon for about 10 minutes, stirring occasionally, until crispy and golden brown. Remove and set aside, leaving the fat in the pot.

In the bacon fat, sear fresh salmon fillets for 2 minutes on each side until lightly browned. Remove from pot.

Add chopped onion, carrots, and celery to the pot, and sauté for about 5 minutes until the onion is translucent. Stir in minced garlic and cook for an additional 30 seconds.

Sprinkle flour over the sautéed vegetables, mixing constantly for about a minute to avoid lumps.

Pour in the chicken broth and clam juice, stirring well to dissolve the flour and bring to a gentle boil.

Add heavy cream, diced potatoes, and corn, along with most of the reserved crispy bacon. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.

Gently break the seared salmon into small pieces, add to the chowder along with fresh dill, and season with salt and pepper to taste before serving hot, topped with remaining bacon.