1. Shuck the corn and cut kernels from 5-6 ears, reserving 1 cup of kernels for garnish.

2. In a large pot, heat butter or olive oil over medium heat and sauté diced onion and celery until softened.

3. Add minced garlic and cook for 1 minute until fragrant.

4. Stir in diced potatoes, most of the corn kernels, thyme, salt, and pepper and coat with the aromatics.

5. Pour in the broth, bring to a simmer, then reduce heat and cook for 15-20 minutes until potatoes are tender.

6. Use a blender or immersion blender to puree half of the soup until smooth, then return it to the pot.

7. Stir in light cream or milk and the reserved corn kernels, and simmer for 5 more minutes without boiling.

8. Adjust seasoning with salt, pepper, and smoked paprika if desired.

9. Ladle into bowls and garnish with chopped chives or parsley before serving.