In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the softened onions and garlic, stirring constantly for 1 minute to create a roux. Gradually whisk in the vegetable broth until smooth, then add the diced potatoes and stir. Bring the mixture to a simmer, then cover and cook for about 10-12 minutes, or until the potatoes are tender.

Stir in the fresh corn kernels, milk, and heavy cream. Continue to simmer gently for 5-7 minutes, allowing the flavors to meld and the corn to cook through. Do not boil.

Season the chowder with salt and black pepper to taste. For a smoother chowder, use an immersion blender to blend a portion of the soup, or transfer half to a regular blender and blend until desired consistency, then return to the pot. Serve hot and enjoy!