In a large pot, over medium heat, add diced bacon or pancetta to the pot and cook until crispy, about 6-8 minutes. Keep an eye on it to prevent burning, then remove the crispy bacon and set it aside, leaving the rendered fat in the pot for flavor.

Add finely chopped onion, diced celery, and carrot to the pot with the bacon fat. Sauté for 5-7 minutes over medium heat until the vegetables become translucent and fragrant, stirring occasionally. Add minced garlic and cook for another minute.

Sprinkle the flour evenly over the sautéed vegetables and stir well to combine, cooking for 1-2 minutes to form a roux.

Gradually whisk in the seafood or chicken broth along with white wine if desired. Keep stirring as you bring the mixture to a slow boil, about 4-5 minutes.

Add diced potatoes to the boiling mixture and reduce the heat to a simmer. Cook uncovered for 10-15 minutes until the potatoes are just tender.

Gently fold in your mixed seafood into the chowder. Continue cooking for an additional 5-10 minutes or until the seafood is cooked through and opaque.

Once the seafood is cooked, reduce the heat to low and stir in the heavy cream, seasoning with salt, pepper, chopped parsley, and thyme.

Serve the Creamy Seafood Chowder hot, topping each bowl with the reserved crispy bacon.