Salmon-Vegetable Chowder

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4 slices bacon, chopped

6 shallots, chopped

1/3 cup chopped fresh dill

3 medium Yukon gold potatoes, peeled and diced

6 medium carrots, diced

Kosher salt

1 10-ounce package sliced white mushrooms

10 ounces Brussels sprouts, halved (quartered if large)

2 large egg yolks

1 cup half-and-half

3 tablespoons dry white wine or fresh lemon juice

3/4 pound skinless salmon fillet, cut into 2-inch pieces

Freshly ground pepper