Place bacon in large stockpot over medium heat.

Cook until crispy, then reserve grease, but remove bacon and set aside.

To the hot pan and grease, add in onion, celery, carrots, garlic, salt, pepper, and dill.

Cook, stirring often, until the celery and carrots are tender, about 10 minutes.

Reduce heat to low, sprinkle in flour, then cook, stirring constantly, for 1 minute.

Slowly whisk in chicken broth, then pour in half and half and potatoes.

Increase heat back to medium and bring to a simmer, stirring occasionally.

Cover and simmer (you'll probably need to lower the heat back to low) until the potatoes are cooked, about 15 minutes, stirring occasionally.

Remove from heat and slowly stir cream cheese until melted.

Stir in corn, salmon, and bacon, taste and re-season, if necessary, then serve and enjoy!

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