Cook Bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

Sauté Aromatics: Add onion and celery to the pot and sauté for 5 minutes until softened. Add garlic and cook for 1 minute.

Cook Potatoes: Add diced potatoes, stock, and bay leaf (if using). Bring to a boil, then reduce heat and simmer until potatoes are tender, about 12–15 minutes.

Prepare Salmon: While potatoes simmer, cut salmon into bite-sized chunks.

Add Salmon and Cream: Reduce heat to low. Stir in milk and cream, then gently fold in salmon. Simmer for 5–7 minutes until salmon is cooked through.

Season and Finish: Remove bay leaf. Stir in fresh dill, lemon juice, salt, and pepper. Adjust seasoning to taste.

Serve: Ladle chowder into bowls, garnish with crispy bacon and extra dill, and serve hot with crusty bread.