Heat oven to 400 F. Drizzle ½ of the olive oil on a cookie sheet or baking pan. Spread corn out evenly and drizzle the rest of the oil over the corn. Season with salt and pepper. Mix the corn around the pan so it is coated evenly. Roast for 15-20 minutes.
In a heavy, large soup pot melt butter over medium heat. Sauté onions until translucent, add garlic and cook until golden, add celery and corn and cook for 3 more minutes. Add shrimp and cook just until opaque in color. Sprinkle flour over mixture and stir until everything is evenly coated. Add the wine and stir until absorbed. Add cream and cook over gentle heat, stirring constantly, until it becomes smooth and thick. Add chicken broth and all of the rest of the ingredients. Cook for approximately 30 minutes, stirring constantly. Garnish with croutons and fresh parsley and serve with a glass of Mediterranean Vineyards Albariño.