I was in a cooking mood and had some large shrimps to add a bit of flavor overall. So here is what I did
5 cobs of corn cut from cob, cobs reserved
1 shallot minced
1 clove garlic minced
2 T butter
2 T flour
1 pound raw shrimp, shells removed and reserved
1 onion whole unpeeled
1 carrot rough chop
2 stalks celery rough chop
1 tsp thyme
1/2 cup heavy cream
Salt and pepper to taste
Place the naked cobs in a pot with the shrimp shells onion, celery, carrots and thyme. Cover with water and simmer till veggies are tender about 40 minutes. strain and reserve the liquid as this is your base for the chowder. Discard the veggies.
In a fresh pot melt the butter and saute the garlic and shallot. Add the flour and cook a minute then add back the broth (should be about 5-6 cups).
The soup will thicken a bit. If you want it to have more body, and flour or Wondra to thicken it up. Add salt and pepper to taste and verify your seasoning. Bring to a slow boil and add 1/2 the raw corn. Allow the corn to cook and then run the imersion blender through to make a creamy soup. Now add the rest of the corn and the shrimps(chopped if they are too large) and allow the shrimp to cook through. Finally, add the cream and serve it up.