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Melt the butter in a large saucepan over mh heat. Add the corn and onion and cook, stirring occasionally, until softened, 8-10 minutes. Add the clam juice, broth, sugar, cayenne, and thyme; bring to a boil. Reduce the heat and simmer five minutes. Transfer to a blender and puree, in batches if necessary. Return to the saucepan over mh heat and bring to a simmer. Stir in the shrimp and salt and cook until the shrimp are pink, about 2 minutes.
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