Start by melting the unsalted butter in a large pot over medium heat. A heavy-bottomed pot works best to ensure even cooking. Let the butter become bubbly and fragrant. That aroma? It’s the base for a lovely soup.

Once the butter is melted, add the minced garlic, diced celery, and the whites of the green onions. Sauté these ingredients for about 2-3 minutes. You want them softened but not browned. The kitchen should smell amazing by this point!

Next, sprinkle in the sea salt, black pepper, smoked paprika, crushed red pepper flakes, and Old Bay seasoning. Stir well to coat the veggies in the spices. This step is crucial; it enhances the flavors and builds a delicious foundation for the soup.

Sprinkle the all-purpose flour over the sautéed mixture. Stir continuously for about 2 minutes. This creates a roux, helping to thicken the soup later. It should be smooth and slightly golden.

Slowly pour in the warmed whole milk and heavy cream. Stir constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken. The creamy texture will start to develop beautifully.

Once the soup has thickened, add both the canned creamy sweet corn and the fresh or frozen corn kernels. Next, gently fold in the uncooked shrimp. The shrimp should be nestled in, ready to soak up the flavors.

Cook the soup for an additional 5-7 minutes. You want the shrimp to turn pink and opaque. Stir occasionally, ensuring all the ingredients are well incorporated.

Before serving, taste your soup. Adjust the seasoning with extra salt, pepper, or a sprinkle of Old Bay if desired. This is your moment to make it just right.

Ladle the soup into bowls, garnishing with the green tops of the sliced green onions. Serve it warm, alongside that crusty bread I mentioned earlier. Enjoy!