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Heat a non-stick frying pan over medium heat. Cook half the bacon, stirring, for 2 minutes or until golden. Add onion, fennel, carrot and garlic. Reduce heat to low. Cook, stirring, for 4-5 minutes or until softened. Transfer to a 5.5L slow cooker. Wipe pan clean with paper towel.
Add potato, corn, stock, fennel fronds, lemon rind and 1 tablespoon dill to slow cooker. Stir to combine. Cook, covered for 6-7 hours on Low or until potato is tender.
Combine cornflour and milk in a bowl. Heat frying pan over medium-high heat. Add remaining bacon. Cook, stirring, for 2-3 minutes or until crisp. Drain on paper towel. Add cornflour mixture. Cook, stirring, for 1 minute or until thickened. Stir in cream.
Add salmon, remaining dill and cream mixture to slow cooker. Cover. Cook for 15-20 minutes or until salmon is just cooked. Season.
Top with bacon, rind and remaining dill. Serve with lemon wedges, if using.