Salmon Chowder with Lemon and Dill

Name: Salmon Chowder with Lemon and Dill
Ingredients: 1 pound small potatoes; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk (room temperature); ½ cup heavy cream; 3 1/2 cups fish stock (clam stock or water); 1 1/2 pounds ButcherBox Wild Caught Salmon (skin discarded and cut into 1-inch pieces); 1 large onion (diced); 3 stalks celery (sliced); Salt and white pepper to taste; Dill for garnish (optional); 1 large lemon (scrubbed, zested and cut into wedges for serving)