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To make the broth, put all the broth ingredients into the pot and cover with water. Bring to a bare simmer, or even just let it steep like a tea, for 30 to 45 minutes. Strain the broth. Pick any stray salmon meat you want off the bones and reserve. Discard the rest of the solids and reserve the broth.
Wipe out the pot, add the bacon, and turn the heat to medium, and cook the bacon until crispy. Remove the bacon. Eat 1 piece. Chop the rest and reserve.
Sauté the onion and celery in the bacon fat, stirring often, until they are soft, about 4 to 5 minutes. Add the potatoes and the salmon broth and bring to a simmer. Add salt to taste. Cook until the potatoes are tender, about 15 to 20 minutes.
When the potatoes are tender, add the corn and the chunks of salmon. Cook gently until the salmon is just cooked through, about 5 minutes. Turn off the heat and stir in the chopped bacon, dill, heavy cream and black pepper.