Peel shrimp, and keep shells in a separate bowl.

Add chicken stock to a large stock pot or cast iron dutch oven on the stove. Add shells only to the chicken stock. TIP: If using frozen shrimp, save the liquid once the shrimp is thawed out and add that to the chicken stock also.

Bring chicken stock and shrimp shells to a slow boil to release as much flavor from the shrimp shells as possible. Keep the lid on your pot so that your stock does not evaporate and thicken. Once your stock reaches a boiling point, adjust to a slow simmer and cook for about 15-20 minutes while you prep the vegetables.

Cut onion, carrot, bell pepper, and potatoes into a small dice, about 1/2".

Strain the stock and discard the shrimp shells. Keep the stock in a separate bowl until time to add it to the pot.

Add butter, chopped vegetables, garlic, corn, and green chiles to your dutch oven or stock pot. Saute vegetables for about 5 minute.

Add flour to the vegetables and cook for about 2-3 minutes to incorporate.

Add your shrimp stock to the pot.

Cook for about 20 minutes until all ingredients are tender.

Add Salt and Pepper to taste.

Cut raw shrimp in to bite-sized pieces that will fit on a spoon.

Add heavy cream and cheddar cheese to the pot and bring back up to a slow boil.

Add diced shrimp and cook for about 5 minutes or until shrimp is just cooked through.

Serve with crackers or crusty bread, and a sprinkling of cheese on top.