Melt your butter in a large pot over medium heat. Toss in the diced onion and celery, then sauté for about 4 minutes until they're soft and fragrant. You'll know it's ready when the onion starts turning golden at the edges.

Sprinkle the flour over your veggies and stir it in really well—this is your thickener. Let it cook for about 1 minute so the flour loses that raw taste. Don't skip this roux step or your soup won't have that luxurious creamy texture.

Pour in the chicken broth slowly while stirring to break up any lumps. Add your diced potatoes and bring everything to a boil, then lower the heat to a simmer. Let it bubble gently for about 10 minutes until the potatoes start getting tender.

Stir in 3 cups of your corn kernels, the thyme, paprika, salt, and pepper. Keep simmering for another 8-10 minutes—the potatoes should be almost done at this point. Taste it and adjust your seasoning because this is your chance to dial in the flavor.

Here's my trick: take about 1 cup of the soup (mostly corn and broth) and blend it super smooth using an immersion blender or regular blender. Pour that blended mixture back into the pot—it makes everything thick and creamy without needing cream soup or weird additives.

Stir in your whole milk, heavy cream, and the remaining 1 cup of corn kernels. Lower the heat to medium-low and let it warm through for about 5 minutes, stirring often. Don't let it boil or the cream can break—keep an eye on it after minute 3.

Turn off the heat and stir in your shredded cheddar cheese until it's completely melted. Give it a final taste and add more salt or pepper if needed. Ladle it into bowls and serve while it's steamy hot.