Peel and devein the shrimp. Roughly chop half the shrimp and leave the remaining half whole. Transfer to a bowl and refrigerate until needed. Reserve the shrimp shells.

Heat 2 tablespoons extra virgin olive oil in a large soup pot over medium heat. Add the shrimp shells and sauté until fragrant, about 3 minutes.

Add the bare corn cobs, onion, celery, and bay leaves. Cover with 8 cups of water. Add 1½ teaspoons kosher salt. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour until the liquid reduces by about half.

Turn off the heat and strain the stock through a fine-mesh sieve into a large bowl. Discard the soldis. You should have about 4 to 5 cups of stock leftover. It’s okay if you have a little more or less. If you have less than 4 cups, supplement with a little water.

Wipe out the pot and return it to the stove.

Heat 1 tablespoon extra virgin olive oil in the soup pot over medium heat. Add the diced onion and sauté for 5 minutes. Add the minced garlic and jalapeño and sauté for 1 minute until fragrant.

Add the potatoes and reserved corn and season with 1½ teaspoons kosher salt and black pepper to taste.

Cover with the reserved shrimp stock and bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 to 40 minutes or until the potatoes are fork-tender. Crush a few of the potatoes against the side of the pot to create a thicker broth.

Add the shrimp to the pot and finish with 2 tablespoons freshly minced chives. Simmer for 5 to 7 minutes or until the shrimp are opaque and cooked through. Taste and adjust the seasonings to your preference.

Ladle the chowder into bowls. Finish with a sprinkle of minced chives if desired. Enjoy!