Heat the canola oil in a pot over medium-high heat. Cook the celery, leeks and carrots, stirring constantly, for 5 minutes.
1 tablespoon canola oil, 1 cup celery, 1 cup leeks, 1 cup carrots
Add the chicken broth, potatoes, kimchi, canned corn and bay leaves. Bring to a simmer and then reduce heat to medium-low. Cover and cook for about 10 minutes (until the potatoes are soft). Remove the bay leaves.
4 cups chicken broth, 2 cups white or yellow potatoes, ½ cup kimchi, 2 cups canned corn, 2 bay leaves
Turn the heat up to medium. Combine the heavy cream with the cornstarch by whisking it together in a small bowl. Gradually stir the mixture into the soup and keep stirring until the soup starts to thicken. Season with salt, to taste (if needed).
¾ cup heavy cream, ¼ cup cornstarch
Serve in bowls, topped with the kimchi, baby corn and fresh parsley.
¼ cup kimchi, 4 baby corns
Notes
Once it's cooled, store in an airtight in the fridge for up to 5 days. I don’t recommend freezing it, as it changes the texture.