In a large soup pot or dutch oven, brown the bacon over medium heat until almost crispy, then drain the bacon grease.

Add the butter to the cooked bacon.

When the butter is melted, add the onion, celery, carrot, and bell pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the garlic and cook for 30 seconds.

Add the diced potatoes, dill, thyme, basil, paprika, crushed fennel seeds, tomato paste, and capers and stir to combine.

Pour in the chicken broth and increase the heat to medium-high. When the chowder comes to a boil, cover and reduce heat to medium-low, then let simmer for 10-15 minutes or just until the potatoes are softened and tender but not falling apart.

Add the cubed cream cheese and stir until it melts into the soup.

Add the salmon, cream, lemon juice, and hot sauce. Allow the chowder to heat just until everything is gently heated through, but don't let the soup come to a boil after adding the cream.

Once hot, taste and adjust the seasoning by adding the salt and pepper, as needed, and adding more hot sauce, if you like.

Serve, garnished with a sprig of fresh dill for presentation and a loaf of crusty bread!