For raw shrimp, heat 1 tbsp of oil to a sauté pan on medium high heat. Add shrimp and cook for a few minutes on each side. Optional to add a pinch of salt or cayenne pepper for more heat.

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to use that much); saute celery and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, salt, pepper, thyme, tomato paste and sherry wine. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

In a small bowl, whisk together flour and 1 cup whipping cream until smooth. Gradually stir into the soup mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Add the shrimp, crabmeat, corn, and 3 cups of half-and-half. Gently stir and heat through (do not boil); turn down to low heat and simmer for 2-3 minutes.

Add in crumbled bacon, and season to taste with Old Bay seasoning. Gently stir.

Ladle the soup into bowls, sprinkle with the chopped thyme and serve.