Start by chopping up the onions, garlic, bell pepper, celery, potatoes and corn. Set aside in separate bowls.
Turn burner on medium-high heat. In a medium-large pot, saute the onions for a few minutes. Season with salt and pepper.
Add in the corn, bell pepper and celery to the pot (Add spicy pepper here if using). Stir occasionally until translucent and starting to brown slightly.
Add in the garlic and potatoes the last 2-3 minutes. Adjust seasonings
Immediately add the vegetable broth and bring up to a boil, then turn down to a simmer. Simmer for about 15-20 minutes until the potatoes are tender and soften.
Turn off the heat. Pour a couple cups of the soup along with the cream into a blender and let cool slightly.
Puree until smooth, then stir back into the soup. Repeat step six if you like a more creamy/smooth soup, otherwise if you like it on the chunkier side then move on to finishing.
Taste and adjust seasonings if needed. Serve hot and enjoy a bowl right away!