Step 1

In a large pot over medium heat, combine the oil, onion, celery, corn and thyme. Cook, stirring occasionally, until the onion becomes translucent, about 8 minutes.

Step 2

Add the wine, increase the heat to medium-high and bring to a boil. Cook until reduced by about half, 7 to 8 minutes.

Step 3

Whisk in the flour; once it’s evenly blended (to form a kind of roux), reduce the heat to low. Cook for 15 to 20 minutes, stirring a few times. Gradually stir in the clam juice and the cream, increase the heat to medium and bring the mixture to a boil. Immediately reduce the heat to low and keep warm, stirring occasionally.

Step 4

Meanwhile, bring a medium saucepan of salted water to a boil over medium-high heat. Add the potatoes and cook until just tender, about 9 minutes. Drain and add to the large pot along with the kielbasa. Cook until the sausage has warmed through, then add the shrimp and cook just until opaque and pink, 3 to 5 minutes. Remove from the heat.

Step 5

Divide among individual bowls, garnish each portion with chives and a drizzle of oil, if desired, and serve hot.