Chop vegetables and prep shrimp.
Melt butter and cook onion, celery, and bell pepper until soft.
Add garlic and cook briefly.
Add remaining butter and flour to form a roux.
Slowly whisk in stock until smooth.
Add water, herbs, and green onions, then simmer.
Add corn, cream, and shrimp.
Cook until shrimp are done.
Season and serve hot.
