Remove skin from onion and finely chop, along with the garlic. Thinly slice the scallions and keep the white parts separate from the greens.
If using canned corn, rinse and drain well, and set aside. If using frozen, thaw thoroughly and drain well, and set aside.
In a large sauce pot, add two tablespoons butter on medium-high heat. Once melted, add the onions, white scallion parts, and a pinch of salt and pepper to the pot and stir. Allow to cook until softened and the edges of the onion start to lightly brown. If it is cooking too fast, lower the heat to medium. You don’t want to char the onions.
Saturee in the pot for 5 minutes and then add half of the garlic and continue to stir for one minute.
Next, add two tablespoons flour by gradually shaking it in over the onion and garlic and continuously stirring. Add until add flour is in the pot and stir well until it starts to slightly brown.
Then, slowly stir in the milk until thoroughly combined.
Once the milk has been incorporated, add 1 ½ cups water along with the stock concentrate and bring to a boil. Allow it to come to a rolling boil and keep boiling until the soup thickens, up to 10 minutes.
After the soup reaches thickness and you hit 10 minutes, add the cream cheese and corn, along with a pinch of salt and pepper to taste and stir well. Bring the heat to low and add the cheddar cheese, mixing until melted.
If the soup is not thick enough, sprinkle in more flour and bring to boil until you reach your desired consistency.
If the soup is too thick, add a splash of water or milk and stir until you’ve reached your likeness.
Finally, divide and serve soup, topping it with a dollop of sour cream, and garnish with the scallion greens. Top off with a drizzle of hot sauce (as much or as little as you prefer), and serve with a thick slice of garlic bread.