Sauté Vegetables:

• In a large pot over medium-high heat, melt the butter.
• Add the chopped celery and the white parts of the green onions. Cook until the vegetables are tender, about 3 minutes.

Add Aromatics:

• Stir in the minced garlic, salt, and black pepper.
• Cook for an additional 1 minute until the garlic is fragrant.

Incorporate Flour:

• Sprinkle the all-purpose flour over the vegetables, stirring to coat evenly.

Add Dairy:

• Remove the pot from heat and gradually pour in the whole milk and heavy cream, stirring continuously to prevent lumps.
• Return the pot to heat, increase the temperature to high, and bring the mixture to a boil while stirring constantly.
• Once boiling, reduce the heat and let it simmer.

Add Corn:

• Stir in the cream-style corn and corn kernels.
• Let the soup simmer for approximately 5 minutes until it thickens to your desired consistency.

Cook Shrimp:

• Add the shrimp and Old Bay seasoning.
• Stir well and cook until the shrimp are cooked through and no longer translucent, about 3 minutes.
• Taste and adjust seasonings as desired.

Serve:

• Ladle the soup into serving bowls, garnish with the green parts of the green onions, and serve warm.