Melt butter in a large pot over medium heat, then add diced onion and cook for 3 minutes until translucent. Stir in minced garlic and cook for just 1 minute more until fragrant, being careful not to burn the garlic which will turn bitter.

Pour in chicken broth and white wine, then add diced potatoes, carrots, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 8 minutes until vegetables begin to soften but remain slightly firm.

Add corn to the pot and stir gently, then carefully place cubed salmon fillets into the simmering liquid. Cook for exactly 4-5 minutes without stirring, allowing the fish to poach gently until it becomes opaque throughout and flakes easily with a fork.

Remove the pot from heat and stir in heavy cream and fresh dill, combining gently to avoid breaking apart the delicate salmon pieces. This creamy comforting salmon chowder needs only a minute of gentle stirring to reach perfect consistency and creaminess.

Finish the chowder by squeezing fresh lemon juice throughout and tasting for seasoning adjustments. Add more salt, pepper, or dill according to your preference, then ladle into bowls immediately while still steaming hot for best flavor and texture.