A St. Patrick's Day Feast: Creamy Garlic Seafood Chowder

Melt the butter in a large, heavy-bottomed pot or Dutch oven over a medium heat. Add the diced bacon and cook until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the onion and leeks to the pot and sauté for 8-10 minutes until very soft but not browned. Stir in the minced garlic and cook for another minute until fragrant.

Add the diced potatoes and the stock to the pot. Bring to a simmer, then reduce the heat, cover, and cook for 15 minutes, or until the potatoes are tender.

Add the milk and bring back to a gentle simmer. Add the mixed seafood and cook for 3-5 minutes, until the fish is opaque and the prawns are pink. Be careful not to overcook the seafood.

Stir in the double cream, the cooked bacon, and the chopped parsley. Season generously with salt and pepper. Heat through gently without boiling and serve immediately in warm bowls.