Melt the butter in a large heavy bottom saucepan over medium high heat. Add the onion, celery, and bell pepper and sauté for 3 minutes until the onions are translucent. Sprinkle in the flour and mix well. Cook for 3-5 minutes, stirring constantly to create a blonde roux. Pour in the broth gradually while stirring constantly. Stir in the whipping cream, milk, cream corn, and corn kernels.
Cook over medium-low heat for 10 minutes while stirring frequently. Drop in the Cajun Select Seasoning, liquid crab boil, and fold in the green onions. Simmer until shrimp turn bright pink. Ladle into soup bowls then sprinkle with paprika and green onions.