Sauté the onion and celery: Heat oil in a large pot over medium heat. Add the celery and onions and cook, stirring occasionally, until the onion has softened, abut 5-8 minutes.
2 Tbsp. olive oil, 1 medium white onion, diced, 2 stalks celery, diced
Melt the butter in the pan and sprinkle with flour. Stir or whisk to combine until vegetables are coated. Cook for a few minutes to get rid of the raw flour taste.
1/4 cup butter, 1/4 cup flour
Turn the heat to high. Add in broth, milk, potatoes, jalapeños, thyme, garlic, salt, pepper and paprika. Bring this to a boil, then reduce heat to a gentle simmer and cover. Cook for ~8-10 minutes or until potatoes are tender but not mushy, stirring occasionally so nothing sticks to the bottom of your pot.
2 cups chicken broth (or vegetable broth), 2 cups whole milk, 2 large Russet potatoes, washed, peeled, small dice, 2 jalapeños, diced*, 2 sprigs fresh thyme, chopped, 1 tsp. garlic, minced, 1 1/2 tsp. salt, 1/2 tsp. pepper, 1/8 tsp. smoked paprika
Add in corn and heavy cream. Stir to combine.
2 (15.25 oz. cans) yellow corn, drained (can sub with fresh or frozen), 1/2 cup heavy cream
Blend some of the soup: Ladle 3 cups of the soup out of the pot and transfer to a high powered blender (like a Vitamix). Blend until smooth and add back into the soup.
Allow soup to come back to a simmer. Taste and adjust seasonings, if necessary. Ladle soup into bowls and garnish with bacon, cheddar cheese, chives, more jalapeños, etc.