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Brown bacon in a deep, heavy-bottomed sauce pot over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and set aside. Cook onion and celery in the bacon fat in the same pot until onion is translucent. Add potatoes and cook about 5 minutes, stirring occasionally; do not brown. Add carrots and broth and bring to a boil, and then reduce heat and simmer until vegetables are tender, about 10 minutes.
Add milk, half-and-half, salmon, parsley, dill, salt and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Transfer to serving bowls and garnish with crispy bacon pieces and chives.