Fry the bacon in a Dutch oven or large heavy pan. Remove the bacon and drain on paper towels, the crumble or chop. Saute the onion in the bacon fat about 5 minutes, until soft. Add the celery and carrots and cook 5 more minutes, stirring periodically. Drain excess bacon grease off, if any.

Add potatoes, broth, and dill. Bring to a simmer, stirring now and then, cover partially, and cook half an hour or so, until the potatoes are soft.

Add the fish and cook 4-5 minutes, until done. Meanwhile, combine the flour and milk in a jar and shake. When the fish is done, slowly pour the milk and flour mix into the chowder, stirring. Keep simmering, stirring gently, until the soup thickens.

Stir in the bacon. Taste and season with salt and pepper as desired.