In a large Dutch oven, cook several strips of thick-cut bacon over medium heat, stirring occasionally, until crispy and golden brown, about 5–7 minutes. Remove the bacon, allowing it to cool on a paper towel-lined plate, and leave the flavorful drippings in the pot.

Add unsalted butter to the pot, allowing it to melt in the bacon drippings. Stir in diced yellow onion, chopped celery, and sliced carrots, sautéing for 4–5 minutes until tender and aromatic.

Stir in the chopped Yukon gold potatoes, minced garlic, and a pinch of red pepper flakes, cooking for an additional minute.

Sprinkle all-purpose flour over the mixture, stirring rapidly for about 1 minute to create a roux. Slowly add clam juice while scraping the bottom of the pot to incorporate any browned bits.

Pour in the low-sodium chicken broth, chicken bouillon, sweet corn, and the dried herbs. Increase the heat to bring chowder to a boil, then reduce to a simmer.

In a separate bowl, whisk together half-and-half and cornstarch until smooth. Slowly stir this mixture into the chowder and simmer for an additional 3–5 minutes.

Gently fold in bite-sized pieces of salmon fillets, and simmer on low for about 5–8 minutes until salmon is opaque and cooked through.

Remove any bay leaves from the chowder and taste for seasoning, adjusting with salt and pepper as needed. Serve warm, garnished with reserved crispy bacon and a sprinkle of fresh chives or green onions.