Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until just beginning to turn golden around the edges. Add the corn, celery and garlic and fry for 5 minutes.
Pour in the stock, add the bay leaves, salt and pepper and bring to the boil. Cover and simmer for 20 minutes.
Discard the bay leaves then allow the soup to cool slightly. Purée the soup in batches in a blender or food processor until smooth. Return to the saucepan and reheat. Taste and adjust the seasoning if needed. Ladle into bowls and top with spoonfuls of chilli and tomato chutney (see below).