Begin by melting 2 tablespoons of butter in a heavy-bottomed pot over medium heat. Add about 4 stripped pieces of streaky bacon, cooking for 3 to 4 minutes until golden and crispy. This will infuse the base of your creamy seafood chowder with delectable savory flavors. Once cooked, remove the bacon and set it aside for later.

In the same pot, without cleaning it, add 2 minced garlic cloves to the drippings and sauté for about 10 seconds until fragrant. Be careful not to let it burn! Next, deglaze the pot by pouring in 1 cup of Chardonnay or dry white wine, scraping the bottom with a wooden spoon to release those flavorful bits stuck to the pot.

Once the wine has simmered for a minute, sprinkle in ¼ cup of flour and stir well to create a roux. Cook this mixture for about 2 minutes to remove the raw flour taste and help thicken your chowder. Gradually whisk in 4 cups of chicken or fish stock to prevent lumps from forming, stirring until smooth and velvety.

Bring the pot to a gentle boil, then add 1 cup of diced carrots and 2 cups of diced potatoes. Lower the heat and allow them to simmer for 10 to 12 minutes or until the vegetables are tender. This step will ensure that your chowder is packed with hearty goodness and the potatoes absorb all the delicious flavors.

Stir in 1 cup of heavy cream and 1 cup of corn, enhancing the richness of your chowder. Next, add your choice of seafood—about 2 cups of mixed white fish, mussels, and prawns—and sprinkle in white pepper to taste. Allow the seafood to simmer for about 3 minutes, just until cooked through and tender.

Finally, return the sautéed bacon to the pot and give the chowder a gentle stir to combine all ingredients. Garnish your creamy seafood chowder with fresh chopped chives or parsley for a touch of color and freshness. Serve it hot and enjoy the warm embrace of this comforting meal!