In a heavy-based pot, melt the butter over medium heat. Add bacon and cook for 3 – 4 minutes until the edges are light golden. Remove bacon into a bowl, leaving fat in the pot.

Add the garlic to the pot and cook for 10 seconds. Add the wine and simmer rapidly on high for 3 minutes, scraping the base to loosen any golden bacon bits.

Reduce heat to medium, add the flour and mix for 1 minute to form a roux.

While stirring, pour in about 1 cup of the stock and mix to dissolve the roux. Add the remaining stock and stir well until lump free.

Increase heat to high, bring to the boil, add the carrots, potatoes, and bacon. Lower heat to medium and simmer for 10 – 12 minutes, or until the carrots are just about done.

Add the cream, fish sauce, pepper, corn, and raw seafood. Simmer for 3 minutes until the fish is just cooked.

Stir in cooked seafood, taste, and add salt if needed.

Ladle into bowls, sprinkle with chives, and serve with warm crusty bread.