Melt butter in a large pot over medium heat. Add the sliced leeks, shallots (or onion), minced garlic, and diced celery, cooking until they soften and become fragrant, around 5 minutes.

Stir in the diced Yukon Gold potatoes and carrots, cooking for an additional 3-4 minutes until they begin to soften and the colors brighten.

Sprinkle the flour over the vegetables, stirring to coat evenly.

Pour in the fish stock gradually while stirring continuously to avoid lumps. Add the bay leaf and bring the mixture to a gentle simmer.

Add the salmon chunks, cooking them gently until they are opaque, around 5-7 minutes.

Stir in the heavy cream, fresh dill, lemon juice, salt, and black pepper to taste.

Simmer the chowder for an additional 5-10 minutes, allowing the flavors to meld together beautifully.

Remove the bay leaf and ladle the creamy dill salmon soup into bowls, ready to share with loved ones.