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Brown the bacon in a Dutch oven. Before it burns, remove it to another container. Optionally render some additional flavor and fat out of the bacon with some water.
Melt butter in Dutch oven over medium heat. Add onions, bacon, thyme, ¾ teaspoon salt, dill, and bay leaf; cook, stirring occasionally, until onions are softened but not browned, 3 to 5 minutes. Add water and bring to simmer. Remove pot from heat, gently place cod fillets in water, cover, and let fish stand until opaque and nearly cooked through, about 5 minutes. Using metal spatula, transfer cod to bowl.
Return pot to medium-high heat, add potatoes, and bring to simmer. If you rendered fat from the bacon, add the water/fat mixture back to the pot. Cook until potatoes are tender and beginning to break apart, about 20 minutes.
Meanwhile, whisk milk, cornstarch, and ½ teaspoon pepper together in bowl. Stir milk mixture into chowder and return to simmer. Return fish and any accumulated juices to pot. Remove pot from heat, cover, and let stand for 5 minutes. Remove and discard bay leaf. Stir gently with wooden spoon to break fish into large pieces. Season with salt and pepper to taste. Serve immediately.
The cornstarch produces a pleasingly silky textured broth. Optional: make a roux to thicken the chowder further.