Preheat a large soup pot over medium-high heat. Add butter to the pot. Carefully add onion, peppers, celery and corn. Cook the vegetables for 4 minutes until some color and caramelization begin. Add fresh garlic and stir. Slowly add flour and whisk until incorporated. Add seafood broth and half-and-half. Turn heat down to medium and continue to stir. Add tomato paste and seasoning blends, then mix well. Bring to a gentle simmer to continue to thicken. Taste and adjust seasoning with salt and pepper. Add the shrimp and continue to simmer for about 4 more minutes. Serve hot with a garnish of chopped chives or fresh herbs.

Fresh tip: for a dairy-free version eliminate the half-and-half and add more stock