Remove the tails and shells from the shrimp. Save the tails and shells as we’re using those for our stock. Dice shrimp into ½ inch pieces and set to the side.

Prep stock by simmering corn cobs with shrimp or lobster shells with a pinch of kosher salt for about 30 minutes. Strain out the shells and reserve the stock for the soup when ready.

In a 4 quart dutch oven, toast the fennel seeds and crushed red peppers over medium until their aromas release, about 60 seconds. Remove and use a mortar and pestle to grind the fennel seeds and red pepper flakes down. Alternatively, you can use a spice grinder to grind them up.

In the dutch oven, heat olive oil over medium heat and add the shallots, peppers and leeks. Cook until translucent, about 3 minutes. Add the garlic, toasted fennel seeds, and red pepper flakes. Stir to combine. Add the salt and pepper. Add the white wine and stir once more, scraping up any brown bits from the pot.

Add the potatoes and the strained shrimp stock. Add the sprigs of thyme and dried bay leaf. Simmer for about 10 to 15 minutes, until potatoes are fork tender. Add the shrimp and cook until just pink, about 2 to 3 minutes. Add the corn kernels followed by the heavy cream. Stir to combine and taste to adjust for any final seasoning.

Ladle chowder into bowls and garnish with fresh chives, basil, and a drizzle of good quality extra virgin olive oil for garnish.