Heat a large Dutch oven over medium-high heat and add the olive oil. When the olive oil is fragrant, add the shrimp in a single layer. Season with salt and pepper to taste (about 1 teaspoon kosher salt and ½ teaspoon black pepper).

Cook the shrimp for 2-3 minutes per side, or until just barely pink. Remove the shrimp to a large bowl.

In the same pot (do not clean it), add the butter and allow it to melt. When the butter has melted, add the onion, carrot, and celery. Cook for 5-7 minutes, or until vegetables are tender.

Add the flour, garlic, and rosemary. Stir so that the flour coats the vegetables and cook for an additional minute.

Deglaze the pan by adding 1 cup of chicken stock and scraping the bottom with a wooden spoon. Add the remaining chicken stock, corn, and bay leaf. Bring the soup to a boil.

When the soup is boiling, reduce the heat to low and add the heavy cream. Stir to combine and season with salt and pepper to taste.

(Optional) Chop shrimp into bite-sized pieces- or leave them whole if you prefer.

Add the shrimp back to soup and cook for an additional 2-3 minutes. When shrimp are warmed through, remove the bay leaf and enjoy. (Optional) A squeeze of fresh lemon juice over the top of the chowder adds brightness and acidity that pairs deliciously with shrimp. 

Enjoy immediately and store any leftovers in an airtight container for up to three days.