1. Cook the chopped bacon in a large heavy-bottomed pot or Dutch oven over medium heat until the fat renders and the bacon is crisp and golden. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.

2. Add the butter to the bacon drippings. Once melted, stir in the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and lightly golden, about 6 to 8 minutes.

3. Add the garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1 to 2 minutes, stirring constantly, to remove the raw taste.

4. Slowly pour in the stock while stirring to avoid lumps, scraping up any browned bits from the bottom of the pot. Add the potatoes, bay leaf, dried thyme, smoked paprika, salt, and pepper. Stir to combine.

5. Bring the mixture to a gentle simmer. Cook, uncovered, for 12 to 15 minutes, or until the potatoes are just tender when pierced with a fork. Adjust the heat as needed to maintain a gentle simmer rather than a rapid boil.

6. Stir in the heavy cream and whole milk. Once the liquid is steaming but not boiling, gently add the fish pieces to the pot, stirring carefully so they are submerged without breaking apart.

7. Simmer the chowder for 5 to 7 minutes, or just until the fish is opaque and flakes easily with a fork. Avoid overcooking, as this can make the fish tough and dry.

8. Remove the pot from the heat and discard the bay leaf. Stir in the fresh dill, fresh parsley, and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

9. Ladle the chowder into bowls. Top each serving with some of the reserved crispy bacon and extra herbs if desired. Serve hot with crusty bread or toasted rolls for dipping.