Shrimp and Corn Soup (Print Version)

# Ingredients:

01 - 4 tablespoons butter.
02 - 1/2 cup celery, chopped.
03 - 4 green onions, sliced (white and green parts separated).
04 - 4 cloves garlic, minced.
05 - 1/2 teaspoon salt, plus more to taste.
06 - 1/4 teaspoon black pepper, plus more to taste.
07 - 1/4 cup all-purpose flour.
08 - 2 cups whole milk.
09 - 1 cup heavy whipping cream.
10 - 1 can (15 ounces) cream-style corn.
11 - 1 1/2 cups corn kernels, fresh or frozen.
12 - 1 pound shrimp, peeled and deveined.
13 - 2 teaspoons Old Bay seasoning, plus more to taste.

# Instructions:

01 - Melt butter in large pot. Cook celery and white parts of green onions until tender, about 3 minutes.
02 - Add garlic, salt, and pepper. Cook 1 minute until fragrant.
03 - Add flour to coat vegetables. Remove from heat, add milk and cream. Return to heat, boil while stirring, then reduce to simmer.
04 - Stir in both types of corn. Simmer 5 minutes until thickened.
05 - Add shrimp and Old Bay. Cook 3 minutes until shrimp are pink. Garnish with green onion tops.

# Notes:

01 - Remove pot from heat when adding dairy.
02 - Can adjust thickness with milk or flour.
03 - Add hot sauce for extra spice.

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