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In a large pot or dutch oven, melt butter over medium heat.
Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, about 5 minutes.
Add potatoes and stock. Raise the heat and bring to a boil, then lower the heat back to medium and simmer until the potatoes are halfway cooked, about 10 minutes.
Add zucchini and corn. Season with salt and pepper and simmer until the vegetables are tender, about 10 minutes.
Use an immersion blender to lightly blend the mixture, focusing on the potatoes. Don’t overdo it, or you’ll lose the texture of the chowder.
Add half & half and shrimp. Cook just until shrimp are cooked through. Add cayenne. Taste for salt and pepper.