1.

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.

2.

Cut shrimp in half and reserve for later.

3.

In a large pot heat bacon and oil until bacon is crispy. Remove bacon from bacon fat.

4.

Add carrots to the pot and cook on medium for 1 minute, add the celery and cook for 1 more minute.

5.

Add garlic, onion, potatoes, 1 bay leaf and 1 sprig of thyme and cook for 2 minutes.

6.

Add the flour and cook for two minutes stirring continuously.

7.

Add the white wine and scrape the bottom of the pot with a wooden spoon to remove the caramelized bits.

8.

Cook until the wine mixture thickens.

9.

Add milk and cook for 2 minutes.

10.

Strain infused cream over the chowder base and cook for 10 minutes.

11.

Now add Shrimp, Bacon, ⅛ tbs pepper, celery salt, Tabasco, ¼ tbs salt, fish sauce and white wine vinegar.

12.

Let simmer for about 10 minutes. Adjust with salt and pepper and milk if needed.