In a large pot, cook diced bacon over medium heat for about 5–7 minutes, until crispy and fragrant. Set the bacon aside, leaving the rendered fat in the pot. Add chopped onions, diced celery, carrots, and minced garlic to the pot, sautéing for 3–5 minutes until the vegetables are translucent and softened.

Sprinkle ¼ cup of flour over the sautéed vegetables, stirring continuously for 1–2 minutes to create a roux.

Gradually whisk in 4 cups of seafood or chicken broth and ½ cup of white wine (if using) to the roux. Continue to whisk for about 2–3 minutes until the mixture is smooth.

Stir in 2 cups of diced potatoes and bring the chowder to a boil. Once boiling, reduce heat and let it simmer uncovered for 10–15 minutes, or until the potatoes are fork-tender.

Gently fold in 1 pound of mixed seafood—shrimp, salmon, and white fish—into the simmering chowder. Cook for an additional 5–10 minutes until the seafood is cooked through.

Stir in 1 cup of heavy cream, allowing it to blend beautifully with the chowder. Adjust seasonings with salt and pepper as necessary.