Gently heat the olive oil in a large saucepan, add the onions and garlic and sauté for 4 to 5 minutes until the softened.
Add the bag of frozen sweetcorn then the chicken stock. Bring to the boil then turn down to simmer for about 5 minutes until the corn is softened.
Blitz the soup with a stick blender or in a blender until completely smooth.
Return the soup to the saucepan turn the heat on low, stir in the skimmed milk and cream cheese and keep stirring until blended and there are no lumps. Then remove from the heat.
Season to taste with salt and pepper.
Notes
I used a few defrosted sweetcorn kernels for decoration.