Melt butter in a large pot of medium heat. Add garlic, onion, carrots, and celery; cook stirring occasionally, until tender, about 5 minutes.
When the vegetables are tender, add in the cauliflower and bay leaf; cook 5 more minutes, or until tender.
Sprinkle in the flour. Cook stirring constantly for 1 minute. Slowly stir in the vegetable broth; bring to a boil. Reduce heat to medium-low; simmer reduced, about 15 minutes.
Turn off the heat. Remove 2 cups of the vegetables with liquid from the pot. Purée the remaining vegetable and liquid using a hand-held immersion blender or by pouring into a blender. Return the reserved whole vegetables and liquid to the pot. Add corn and heavy cream; cook for 1 to 2 minutes or until warmed through. Season with salt and pepper to taste.
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