Cut the bacon and carrots into 1/2-inch (1.5 cm) cubes, cut the celery into slices, dice the onion, finely chop dill and garlic.
Cut the potatoes and salmon into 1-inch (2.5 cm) cubes.
Heat the frying oil over medium heat in a large pot and add bacon. Cook for a couple of minutes until fat renders from the bacon and it's crispy. Transfer bacon to a plate.
Add the onions, celery, and carrots. Cook, stirring from time to time, for 5 minutes, until softened.
Add the garlic and Old Bay seasoning, cook for 30 seconds. Stir in the flour and cook for a minute.
Add the broth and milk. Bring to a boil, simmer for 10 minutes.
Add the potatoes, bring the soup to a boil, simmer for 8 minutes.
Add drained corn and salmon, simmer for 3 minutes or until the fish is cooked through (you can take out a piece of fish onto a plate and cut it in half to see if it changed its color from dark pink to light pink).
Take the pot off the heat, add the cream, season the chowder with salt, pepper, and lemon juice, stir in chopped dill.
Pour the soup into bowls, crumble with cooked bacon and sprinkle with more dill.