In a large pot, heat 1 tablespoon of butter over medium-high heat until bubbling. Season the shrimp with salt and pepper, then sear them for 2-3 minutes per side until golden. Remove and keep warm.

Add remaining butter to the same pot, melt it and stir in diced onion, chopped celery, and minced garlic. Sauté for 4-5 minutes until softened.

Add cubed potatoes, corn kernels, and seafood stock to the pot. Toss in a bay leaf, bring to a boil, then reduce heat and let simmer for 12-15 minutes until potatoes are fork-tender.

Stir in heavy cream and return seared shrimp to the pot. Warm through for an additional 3-4 minutes. Remove bay leaf and adjust seasoning.

Ladle chowder into warm bowls, garnish with fresh chives, and serve hot.