Using a medium saucepan, add the corn, celery, onion and parsley. Add the water, bring it to a boil, then cover and simmer for 20 minutes.
Strain the vegetables and set them aside.
Return the corn stock to the saucepan over medium heat.
Add the warm milk.
Using a small bowl, combine the melted butter with the flour and mix well to form a runny paste.
Whisk the paste into the corn stock until it is fully dissolved.
Season with salt and pepper and bring it to a boil.
Boil it for 2-3 minutes over medium heat.
Add the vegetables back to the broth and heat through.
Sprinkle fresh parsley.
Add a corn cobette to each bowl, as garnish.
Enjoy!