Ingredients:

4 cups fresh corn kernels (or 2 cups frozen)
1 large onion, diced
2 cloves garlic, minced
2 cups potatoes, peeled and diced
1 cup carrots, diced
4 cups vegetable or chicken broth
1 cup milk
1 cup heavy cream
2 tablespoons butter
Salt and pepper to taste
2 tablespoons chopped fresh parsley (for garnish)

Directions:

In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened.
Add the potatoes and carrots, cooking for 5 minutes.
Pour in the broth and bring to a boil. Reduce heat and simmer until potatoes and carrots are tender, about 15 minutes.
Stir in the corn and cook for another 5 minutes.
Reduce heat and stir in the milk and cream. Cook until heated through, but do not boil.
Season with salt and pepper to taste. Garnish with fresh parsley before serving.