Place carrot, celery, potatoes, bacon and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan. Simmer for 5 minutes.
Reduce heat and add seafood and cream. Stir, without boiling for about 5 minutes or until seafood is cooked and chowder is hot. Season to taste.
Stir through spring onion and parsley. Serve immediately with bread.