1.Combine butter and onion in a medium saucepan and cook on medium heat for several minutes until the onions have softened but not browned. Add the minced garlic and cook for about a minute. Pour in the white wine and shrimp stock (you can use chicken or veg stock if you don't have it) and cook for about 5 minutes.
2.Add the cream, raw bacon and celery salt and simmer for another 5 minutes until the bacon is cooked through and most of the fat is rendered out. (You can chop the bacon and add back to the chowder if you want but I didn't because had already gotten the flavor into it but didn't want the chewy texture so I just removed it.)
3.Taste the broth and season with salt and pepper. Add the seafood and chopped parsley and simmer gently for just 2 - 3 minutes - you want it slightly underdone so it won't overcook in the oven.
4.At this point you can add the chowder to one larger casserole dish or four smaller ones. Put your cauli puree into a gallon sized ziploc bag or a pastry bag if you have one and pipe rosettes onto the top of the chowder. You can use a star tube if you have one but it isn't necessary.
5.Spray with nonstick spray or dot with small pieces of butter if you want and then bake it for 8 - 10 minutes at 400 degrees. If it's not browning, don't keep baking it or the seafood could get tough - just hit it under the broiler for another minute and it should toast right up.