• Prep Your Ingredients: - Cut the kernels off the ears of corn and cook the shrimp.
• In a large saucepan or soup pot, melt two tablespoons of butter over low heat. Add the corn kernels, marjoram leaves and the splash of chicken stock. Cover and cook over low heat for 5 minutes.
• Meanwhile (I put "meanwhile" in bold type so you notice it right away) bring the chicken stock to a boil and when ready, pour it over the corn mixture. Bring it back to a boil and immediately remove from heat.
• Using an immersion blender or a blender if you don't have one, puree the corn mixture.
• Strain through a fine meshed strainer and discard any solids left over. If you don't have a good strainer or you like your soup with more texture or you just hate straining soups, forget this step.
• Shrimp Butter
• Puree the shrimp with 6 tablespoons butter and ½ teaspoon salt in a blender or food processor until smooth.

Serving

• Just before serving, add the heavy cream to the soup and bring to a simmer.
• Serve it soup bowls and add a dollop of the shrimp butter to the middle of the bowl.