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1 Prepare the Base: Separate the butter in half. Heat in a large pan, add bacon, and stir for 5 minutes over a low heat. Remove and set aside.
2 Cook Vegetables: Adding the rest of the butter and increasing the heat to medium, combine leek, carrot, celery, and potatoes in the pan. Cover and bring to the boil. Reduce heat and simmer for 10 minutes, stirring frequently until vegetables are soft.
3 Thicken the Chowder: Reduce heat, add flour and stock, stirring for 5 minutes until thick and creamy.
4 Add Seafood and Final Ingredients: Add marinara mix, cream, and bacon from earlier. Stir and let simmer for 5 minutes, ensuring contents of the pan are hot and cooked through, but don’t boil.
5 Final Touches: Stir in parsley. Season with salt and pepper and serve immediately with garlic bread.