1. Heat the olive oil and butter in a large heavy pot over medium heat.

2. Add the diced onion, carrots, and celery with a pinch of salt and cook, stirring occasionally, until softened and fragrant, about 6–8 minutes.

3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

4. Sprinkle the flour over the vegetables and stir to coat, cooking for 1–2 minutes to remove the raw flour taste.

5. Slowly pour in the chicken broth while whisking to avoid lumps, then add the water and stir until smooth.

6. Add the diced potatoes, bay leaf, dried thyme, Old Bay or seafood seasoning, kosher salt, and black pepper.

7. Bring the mixture to a gentle simmer and cook until the potatoes are just tender, about 10–12 minutes.

8. Reduce the heat to low so the chowder is barely simmering, then gently nestle the salmon pieces into the pot.

9. Simmer gently for 5–7 minutes, without boiling, until the salmon is opaque and flakes easily with a fork.

10. Stir in the corn, heavy cream, and whole milk, and warm over low heat for 3–5 minutes, making sure the chowder does not boil.

11. Remove the bay leaf, then stir in the fresh dill and lemon juice.

12. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

13. Ladle the chowder into bowls, garnish with extra dill and cracked black pepper, and serve warm with crusty bread.