Step 1: Prepare Your Ingredients. Start by peeling and deveining your shrimp if not already done. Pat them dry with paper towels. Dice your onion, celery, and bell pepper into small, uniform pieces. Mince your garlic.
Step 2: Sauté the Aromatics. In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion, celery, and bell pepper. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes.
Step 3: Add Garlic and Flour. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle in the all-purpose flour, stirring constantly for about 1-2 minutes to create a roux.
Step 4: Build the Broth. Gradually whisk in the chicken or vegetable broth, a little at a time, making sure to scrape up any browned bits from the bottom of the pot. Continue whisking until the mixture is smooth and lump-free. Bring it to a gentle simmer, allowing it to thicken slightly.
Step 5: Introduce Dairy and Seasoning. Pour in the whole milk and heavy cream, stirring continuously. Season generously with salt, black pepper, and Old Bay seasoning. Bring the soup back to a gentle simmer, but do not allow it to come to a rolling boil after adding the dairy.
Step 6: Add Corn and Shrimp. Stir in the corn kernels. Allow the corn to heat through for about 3-5 minutes. Finally, add the prepared shrimp to the soup. Cook for just 2-3 minutes, or until the shrimp turn pink and opaque. Do not overcook.
Step 7: Final Touches and Serve. Taste the soup and adjust seasoning as needed. Ladle the hot shrimp and corn soup into bowls. Garnish with fresh chopped parsley or chives for a touch of freshness and color. Serve immediately.