Set a large soup pot over medium heat, add oil and add chopped potatoes to begin sautéing.
Add all other veggies as you chop them, onion, pepper and corn cut off the top. Season with salt and pepper and saute until beginning to soften, about 10 minutes.
Add the garlic and spices and cook about 1 minute more.
Add the stock and simmer on medium low for about 30 minutes or until potatoes are soft, stirring occasionally. (You can simmer the corn cobs to extract all their flavor, then remove and discard).
When potatoes are soft, add cream.
Blend the soup either using a hand held stick blender or put half the soup in your blender or food processor. I don't blend it all until totally smooth because I like to keep some texture.
Optional, season and grill your shrimp, garnish with shrimp, herbs, and goat cheese.