Put the sweetcorn in a saucepan with the stock. Cover, bring to the boil then reduce to simmer for 10 minutes. Puree and set aside.
Meanwhile, melt the butter in a saucepan over a low heat. Add the onion and carrot and saute gently for ten minutes until softened. Stir in the flour and continue to cook for a couple of minutes. Gradually whisk in the milk and bring to the boil. Reduce the heat and simmer for 3-4 minutes, stirring all the time. Add in the cheese, chicken, corn mixture, cream and seasoning. Serve in warmed soup bowls with crusty bread.