1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
3. Add the salmon chunks and corn kernels to the pot. Cook until the salmon is just cooked through, about 5-7 minutes.
4. Stir in the heavy cream and season with salt and black pepper to taste. Cook for another 2-3 minutes until the chowder is heated through.
5. Remove from heat and stir in the chopped fresh dill. Serve hot.