Add olive oil to a large Dutch oven set over medium-high heat. When the olive oil is fragrant, add the shrimp in a single layer. Season with salt and pepper.
2 tablespoons olive oil, 1 pound shrimp, 1 teaspoon kosher salt, ½ teaspoon ground 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.
2 tablespoons unsalted butter, ½ onion, 2 carrots, 2 ribs celery
Add the flour, garlic, and rosemary. Stir so that the flour coats the vegetables and cook for an additional minute.
2 tablespoons all-purpose flour, 2 cloves garlic, ½ teaspoon minced fresh rosemary
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.
4 cups low sodium chicken broth, 3 cups fresh corn kernels, 1 bay leaf
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.
½ cup heavy cream
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.