Turn the heat down to low and add in the flour, stirring constantly for 2 to 3 minutes to form a paste and to cook off the floury taste. Add in the vegetable stock gradually, stirring all the time to prevent lumps from forming.
Once all the stock has been added, turn up the heat and add in potatoes, carrot, mushrooms and bay leaves. Cover and bring to a boil. Turn the heat down to a simmer and simmer for 30 minutes until the vegetables are cooked, stirring occasionally.
Remove the bay leaves and add in corn, cream and Parmesan. Bring to a simmer, season with salt and freshly ground black pepper and serve (if only I have some crusty bread!)