In a large pot over medium heat, cook the diced bacon or pancetta until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the onion, celery, carrot, and garlic to the pot. Sauté until the onions are translucent and softened.

Sprinkle the flour over the sautéed vegetables, stir well, and cook for 1-2 minutes until the flour is well combined.

Gradually whisk in the broth, ensuring no flour lumps remain. Add the white wine if using.

Add the diced potatoes to the pot. Bring to a boil, then reduce to a simmer until the potatoes are just tender, about 10-15 minutes.

Add the mixed seafood to the pot and cook for an additional 5-10 minutes, or until the seafood is cooked through.

Stir in the heavy cream, salt, pepper, parsley, and thyme if using. Continue to cook until everything is heated through.

Ladle the chowder into bowls and garnish with the crispy bacon or pancetta.