Chop the onion: Cut away the onion’s top and bottom and dice them into small pieces.

Mince the shallot: Chop the root end and half the shallot lengthwise. Remove the skin and chop it.

Cut the potatoes: Peel the potatoes and slice them into 2-inch-thick slices. Next, cut each of these slices into 2-inch thick matchsticks. Reduce the matchsticks to 2-inch cubes.

Dice the celery: Chop off the leafy ends of the celery stalk. Then, starting at the top of the stalk, make slices perpendicular to the stalk to get chunks about 1 inch thick.

Chop the scallion: Cut off the root end and chop the scallion into ½-inch thick pieces.

Chop the parsley: Discard the bottom, leafless section of the stems and finely chop the parsley leaves.

Sauté the spices: Heat a pot over medium heat. Add 1 tbsp olive oil, 2 oz onion, and 1 tbsp shallot and cook for 1 minute or until translucent and fragrant.

Add the vegetables: Stir in 12 oz corn, 4 oz potatoes, 1 oz celery, and 1/4 tsp salt. Continue to cook for another 3 minutes.

Add water and milk: Pour 1 cup water and 1 cup milk into the pot and bring to a boil. Then reduce the heat to simmer for 20 minutes.

Stir in heavy cream and cheese: Add 2 tbsp heavy cream and 0.5 oz parmesan cheese and give a stir to combine. Take off the heat.

Blend the soup: Use a hand immersion blender to purée the soup until smooth. Alternatively, let the soup cool slightly and purée it in batches in a blender.

Strain the soup: Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through if necessary. Discard the fibers and return the strained soup to the pot.

Serve the soup: To serve, ladle into individual bowls. Garnish with 2 tbsp scallion, 2 tbsp parsley, and 1/4 tsp paprika. Serve the soup hot.