Remove the husks and silk from the corn. Stand each ear upright on a cutting board and slice downward with a sharp knife to remove the kernels, then reserve the bare cobs if using fresh corn.

Melt the butter or warm the olive oil in a large pot over medium heat. Add the diced onion and celery, then cook for 5–7 minutes until softened and fragrant without allowing the vegetables to brown.

Stir in the minced garlic and cook for about 30 seconds, just until aromatic. Add the potato, corn kernels, stock, salt, and black pepper, along with the bare corn cobs if using them.

Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 15–20 minutes, or until the potato is completely tender when pierced with a fork.

Remove and discard the corn cobs. Blend the soup with an immersion blender until smooth, or carefully blend it in batches in a countertop blender, leaving room for steam to escape.

Return the soup to the pot if needed and stir in the cream, half-and-half, or whole milk. Warm gently for 2–3 minutes without boiling, then taste and adjust the salt and pepper.

Ladle the soup into bowls and finish with chopped chives or parsley. For extra texture, top each serving with reserved corn kernels sautéed separately until lightly golden.