Peel shrimp and reserve the shells. In a small pot cover the shells with cream, 1 bay leaf, 1 sprig of thyme and let infuse over low heat for at least 10 minutes. Cut shrimp in half and reserve for later.
In a large pot heat bacon and oil until bacon is crispy. Remove bacon from bacon fat.
Add carrots to the pot and cook on medium for 1 minute, add the celery and cook for 1 more minute. Add garlic, onion, potatoes, 1 bay leaf and 1 sprig of thyme and cook for 2 minutes.
Add the flour and cook for two minutes stirring continuously. Add the white wine and scrape the bottom of the pot with a wooden spoon to remove the caramelized bits. Cook until the wine mixture thickens.
Add milk and cook for 2 minutes. Strain infused cream over the chowder base and cook for 10 minutes.
Now add Shrimp, Bacon, ⅛ tbs pepper, celery salt, Tabasco, ¼ tbs salt, fish sauce and white wine vinegar. Let simmer for about 10 minutes. Adjust with salt and pepper and milk if needed.