Ingredients
· Kernels from 4 ears of boiled fresh corn on the cob PLUS frozen corn to equal 6 cups
· 3 tablespoons unsalted butter
· 1 onion , chopped fine
· 2 tbls of bacon grease will add flavor 
· 1/4 tsp dry thyme
· Salt and pepper
· 1/4 cup all purpose flour
· 21/2 cups water plus 21/2 cups of chicken broth
· 3/4 pound red potatoes (red best but any will do) cut into 1/2 inch pieces
· 1cup heavy cream
· Sugar  (if needed)
· 1/2 tsp dry basil 

Instructions
1. Melt butter in Dutch oven over medium heat; add onion, bacon grease, 1 teaspoons salt, cook, stirring frequently, until onion is softened. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water, chicken broth and bring to a boil. Add corn kernels, potatoes, thyme and basil. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.

2. Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder; add creme and return to simmer. Remove pot, season to taste with salt, pepper, and up to 1 tablespoon sugar (only if needed).  

2 lbs, peeled, deveined and cooked large shrimp (tails off)
1/2 cup vegetable oil
1/3 cup finely chopped celery
1 1/2 cup chili sauce
2 tbsp lemon juice
2 tbps fresh chopped chives
3 tbsp fresh horseradish
1/2 tbsp prepared mustardCombine oil and remaining ingredients, stir well and add shrimp to marinade over night or at least 4 hours, serve cold.