Creamy Crawfish and Lump Crabmeat Soup

CREAMY CRAWFISH AND LUMP CRABMEAT SOUP
1 stick butter
2 c. diced Vidalia onion
1 c. chopped celery
2 shallots, minced
2 T. minced garlic
¼ c. flour
1 (6-oz.) can tomato paste
4 c. chicken broth
4 c. buttermilk
2 T. creole mustard
1 T. apple cider vinegar
1 t. kosher salt
1 t. red pepper
1 t. black pepper
1 T. soy sauce
3 lbs. cooked crawfish tails
2 ears fresh corn, remove kernels
1 # lump crabmeat
Chopped fresh chives

1. In large stockpot, melt butter over medium heat.
2. Add onion, shallot and garlic. Cook until tender.
3. Stir in flour, and stirring constantly and cook until golden, 5 minutes.
4. Add tomato paste, broth, buttermilk, mustard, vinegar, salt, pepper, and soy sauce.
5. Bring to boil, reduce heat, simmer for 10 minutes.
6. Remove from heat.
7. With hand held immersion blender, blend until smooth.
8. Bring back to boil, reduce heat and add crawfish and corn. Simmer 5 minutes.
9. Add crabmeat. Taste for seasonings.
10. Serve with chopped chives.