In a large pot, cook diced bacon or pancetta over medium heat for about 5–7 minutes until crispy and golden. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot. Add chopped onion, celery, carrot, and minced garlic to the pot, sautéing for 5 minutes until the onions are translucent and the vegetables are softened.

Sprinkle ¼ cup of flour over the sautéed vegetables in the pot, stirring well to combine. Cook this mixture for 1–2 minutes, allowing the flour to absorb the flavors and lose its raw taste.

Gradually whisk in 4 cups of seafood or chicken broth, ensuring there are no lumps from the flour. Continue stirring until the mixture is smooth and begins to thicken slightly, about 2–3 minutes. If you're using white wine, now is the perfect time to pour in 1 cup.

Incorporate 2 cups of diced potatoes into the chowder base, then bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cover the pot, cooking for about 10–15 minutes until the potatoes are just tender enough to pierce with a fork, but not mushy.

Gently stir in your mixed seafood into the bubbling chowder. Cook for an additional 5–10 minutes, or until the seafood is opaque and fully cooked.

Stir in 1 cup of heavy cream, seasoning your creamy seafood chowder with salt, pepper, chopped parsley, and fresh thyme to taste. Let it heat through for an additional 2–3 minutes, then ladle the chowder into bowls and garnish with reserved crispy bacon pieces.