Dice the onion, celery and potatoes into small pieces. In a large soup pot, heat the butter to medium-high heat. Add the onions, celery and potatoes and saute until tender. Add some of the 2 cups of water as needed so the vegetables don't burn or stick to the bottom of the pan. Once the vegetables are tender (takes about 10 minutes of simmering), add the corn, garlic cloves, bouillon, spices and cornstarch. Mix until the cornstarch becomes smooth and everything is combined.
Add the remaining water, cream and cheese. Let soup simmer on low heat until it thickens and the flavors meld.
Serve soup with extra cheese, crumbled bacon and fresh parsley for garnish.