Warm a large pot over medium-high heat, then add butter. Allow the butter to melt completely, then toss in the chopped celery and the white parts of the green onions. Cook for about 3 minutes, or until the vegetables are tender and fragrant.

Add garlic, salt, and black pepper into the pot. Stir well to combine everything, then cook for an additional minute, allowing the garlic to turn fragrant and golden.

Sprinkle all-purpose flour into the pot, stirring to coat the vegetables evenly. Once well-coated, remove the pot from the heat. Slowly pour in the milk and heavy whipping cream. Return the pot to the heat, raise the temperature to high, and stir constantly until the mixture comes to a boil. Once boiling, reduce the heat to let it simmer gently.

Incorporate cream-style corn and corn kernels into the simmering mixture. Stir to ensure everything is well-distributed, and let it simmer for about 5 minutes, or until the soup thickens beautifully.

Fold in the shrimp and sprinkle Old Bay seasoning over the top. Stir well, and cook until the shrimp are beautifully pink and fully cooked, about 3 minutes. Adjust seasonings to your taste. Once ready, ladle the soup into bowls, garnish with the green parts of the green onions, and serve warm alongside your favorite bread if desired.