In a large pot, over medium heat, melt two tablespoons of butter until it begins to bubble. This takes about 1-2 minutes.

Add the fresh shrimp to the pot in a single layer. Cook for about 3-5 minutes, until they turn pink and opaque.

Stir in one cup of sweet corn, followed by four cups of vegetable or chicken broth. Add one teaspoon of salt and one teaspoon of black pepper.

Once bubbling, reduce heat to low and allow to simmer for about 10 minutes, stirring occasionally.

Remove from heat and ladle the soup into bowls, serving hot.