Melt butter in a Dutch oven over medium heat.
Add the AP flour. Stir constantly for about 3 minutes to make a blond roux.
Add the yellow onions, celery, and bell pepper and saute for about 10 minutes until wilted, Stir frequently so it does not brown.
Add the garlic and saute until aromatic, about 2 minutes.
Add the tomato paste. Mix well and saute for about 3 to 5 minutes, stirring frequently.
Add 1 cup of corn, the corn milk and about half of the Herb and Spice Blend. Stir to blend completely and continue to saute 3 to 5 minutes.
Slowly add about ½ cup of the warmed stock. Stir to deglaze the Dutch oven, mixing the fond into the stock.
Add the remaining stock and combine all ingredients. Bring the Dutch oven to a low boil, then lower the heat to simmer for about 10 minutes, covered.
Remove the bisque to a blender (or food mill or immersion blender) and puree.
Return the pureed bisque to the Dutch oven and bring to simmer over medium-high heat.
Add the remaining corn and the corn milk, about ⅓ cup of green onion white part, and the remaining Herb and Spice Blend. Stir to combine.
Return the Dutch oven to a slight boil, then lower the heat and to a simmer for 5 minutes
Increase the heat and add the heavy cream. Stir until the Dutch oven returns to a simmer and continue for about 15 minutes, partially covered.
Add the shrimp a few at a time. Add the parsley. Continue to simmer for about 5 minutes, uncovered. Stir often.
Remove from heat and let it sit about 5-10 minutes
Garnish with green onions, parsley or chives