After you have peeled all the shrimp, put the shrimp back into the refrigerator and place all the peelings into a large pot on the stove.

Add the roughly chopped carrots, 1 roughly chopped onion, 1 Stalk celery, carrots, peppercorns, garlic cloves and bay leaves to the pot with the shrimp peelings.

Add the water, cover and simmer for about 2 hours, or more.

When you're ready to make into a soup, drain the stock through a sieve so only the liquid remains. Discard the rest.

In a large Dutch Oven (or similar heavy bottomed pot), add the stick of butter and melt over a medium heat.

Add the remaining onion and celery and cook until soft, about 5 minutes.

Add the flour and stir well to mix completely. Cook for another few minutes, until the flour has cooked.

Slowly, while stirring, add the stock to the pot.

Add the Old Bay seasoning, corn and cream and bring to a boil.

Add the shrimp and stir well. Bring to a boil, then turn down the heat for 3 minutes, then turn off the heat completely.

Taste and season with salt and pepper to taste.