Preheat oven to 400°F (200°C).

Season corn with salt and roast on a sheet pan until slightly golden brown edges, about 15-20 minutes.

In a large soup pot, melt butter over medium heat.

Sauté onion and celery in butter until onions become tender and translucent, about 5-7 minutes.

Add garlic and thyme and cook for 1 minute until fragrant.

Add flour to the pot, stirring constantly to create a thick paste (roux).

Cook roux for 1-2 minutes, stirring constantly.

Reduce heat to low.

Slowly add milk while whisking thoroughly to prevent lumps.

Add bay leaves and roasted corn.

Add cubed potatoes and bring to a simmer.

Simmer for 15-20 minutes, or until potatoes are tender.

Add shredded Gouda cheese to the soup, stirring until melted and smooth.

Taste and adjust seasoning with salt and pepper to taste. Add more Gouda to thicken to your preference.