In a dutch oven or other heavy bottomed large pot brown chopped bacon in butter over medium heat.
When bacon is crispy, using a slotted spoon remove it from the pot, leaving the bacon fat/butter in the pot. Reserve bacon for later.
Carefully, cut corn kernels off of the cobs. Save both the corn and the empty cobs set aside.
Saute onions, garlic, celery and red jalepeno in the pot with the bacon fat/butter until soft, 2-3 minutes.
Coarsely chop roughly 1/3 of the shrimp and add both the chopped and whole shrimp into the vegetables. Saute 2-3 minutes or until the shrimp is opaque/pink and cooked through.
Remove whole shrimp from the pot and set aside.
Add corn kernels to the pot and lightly saute with the chopped shrimp mixture.
Lay the empty cobs on top of the sautéed mixture and add in chicken broth. Simmer, covered, for 10 minutes.
Remove corn cobs and discard.
Add heavy cream.
Working in small batches, puree roughly 1/2 of your chowder. Adding the puree back in to the soup.
Return bacon and whole shrimp into the soup and simmer for about 5 minutes to thicken. Season with sea salt and pepper, to taste.
Garnish individual bowls with fresh chopped chives and enjoy!
Notes
Sweet Red Peppers and a pinch of crushed red peppers may be used in place of Red Jalapeños.