Step 1

Cook 8 ounces chopped bacon in a large pot or Dutch oven over medium heat until the fat is rendered and the bacon is browned and crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.

Step 2

Add 2 peeled and diced large carrots, 1 diced medium yellow onion, 2 diced medium celery stalks, and 1 teaspoon kosher salt to the pot. Cook over medium heat, stirring occasionally, until softened and just starting to brown, 4 to 5 minutes. Stir in 2 tablespoons all-purpose flour until the vegetables are coated.

Step 3

Stir in 1 (32-ounce) carton seafood stock, 1 pound peeled and diced potatoes, 1 dried bay leaf, 1/2 teaspoon ground fennel if using, and 1/2 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot and bring to a gentle simmer. Simmer until the potatoes are cooked through, 15 to 20 minutes.

Step 4

Stir in 1 pound salmon chunks, 1/2 cup heavy cream, and 2 teaspoons coarsely chopped fresh dill. Simmer until the salmon is just cooked through, about 3 minutes. Remove the bay leaf. Stir in half of the reserved bacon. Taste and season with more kosher salt and black pepper as needed. Serve topped with the remaining bacon, oyster crackers, and hot sauce if desired.