Gather all ingredients.
Combine onion, parsley, butter, and minced garlic in a large pot over medium heat; cook and stir until onions are tender, about 5 minutes.
Whisk in flour to make a thick paste; whisk in milk and chicken broth until soup thickens slightly.
Stir in corn and cream cheese until heated through.
Add garlic salt, black pepper, and cayenne pepper to taste; stir until combined.
