In a large pot over high heat, add 10 cups of water and 1 teaspoon salt and bring to a rolling boil. Add the corn and cook for about 3 minutes. Turn off the heat, remove the corn and set it aside until cool enough to handle. Leave the pot of hot corn water on the stovetop.

Using a Santoku knife if you have one, carefully cut the kernels off of 4 cobs and set aside. Add the shaved cobs back to the pot of corn water. Then cut the kernels from the remaining 3 ears and place them in a blender, also returning the shaved cobs back to the pot of water. Blend the kernels until smooth and set aside. Note: I like to cut each ear in half crosswise, then holding the piece vertically, cut side on the cutting board, slice the kernels off the cob, rotating as I go.

Turn the heat back to high and boil the water with the cobs for 5 minutes. Strain the hot corn broth into a large, 4-cup measuring cup if you have it. You will likely have about 3 cups of liquid. If you have less than 4 cups, add water until you have 4 cups total. If you have more than 4 cups corn water discard the remainder.

Using a cloth, wipe out any reside that remains in the large pot. Over medium high heat, heat ½ teaspoon of olive oil. Cook the bacon until crispy, for about 5 minutes. Remove and set aside.

In the same pot, lower the heat to medium and add the shallots, onion and celery. Add ½ teaspoon of salt and stir to combine. Cook, stirring frequently, until the onion is soft and translucent, for 5 – 7 minutes. Add the garlic and cook, stirring, for about 1 minute more.

Raise the heat to medium high and add ½ cup of the vermouth. Simmer until evaporated, for about 1 minute. Stir in the clam juice and corn water. Add the potatoes and 1 teaspoon of salt and bring to a boil over high heat. Once it starts to boil, lower the heat to medium low and allow it to simmer for about 7 minutes, or until the potatoes are about halfway done.

Next, stir in the corn and the blended corn. Simmer for 7 more minutes.

Lastly, turn the heat to medium, and add the shrimp and butter, and continue to cook for 4 to 6 minutes, or until the shrimp is just cooked through.

Turn off heat and add ½ teaspoon salt and ¼ cup vermouth. Stir to combine. Taste and season with more salt, if needed.

Serve topped off with chopped chives and chopped bacon. This chowder is even better as the flavors meld; savor the leftovers!