Begin by dicing one onion, two cloves of garlic, one carrot, and two medium potatoes into uniform pieces for even cooking.

In a large pot, melt four tablespoons of butter over medium heat. Add the diced onions and minced garlic, sautéing for about 3 minutes.

Introduce the diced carrot and potatoes into the pot, stirring well to combine.

Pour in the vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for about 20 minutes.

Once the potatoes are tender, add half a cup of heavy cream and two cups of corn, stirring well and heating through for an additional 2-3 minutes.

Season with salt and pepper to taste, then ladle into bowls and serve warm.