Step 1

Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat.

Step 2

Add the shrimp in a single layer and sprinkle with salt and pepper.

Step 3

Cook the shrimp for 2 minutes per side until just barely pink.

Step 4

Remove the shrimp and set aside in a bowl.

Step 5

Add the butter to the same pot after removing the shrimp.

Step 6

Add the diced onion, carrost, and celery and saute for 6-7 minutes until vegetables are tender.

Step 7

Then add the flour, garlic, and rosemary.

Step 8

Stir until the vegetables are coated in the flour and cook for about a minute.

Step 9

Add one cup of broth and scrape the bottom of the pot with a wooden spoon to remove anything one the bottom (to prevent it from burning)

Step 10

Add the remaining broth along with the corn, and bay leaf and bring to a boil over medium-high heat.

Step 11

Reduce the heat to low and add in the heavy cream, stirring to combine well.

Step 12

Add the shrimp back into the pot and cook for an additional 2 or 3 minutes until the shrimp are warm.