In a large saucepan add milk and corn; cook until corn is tender. Strain cooking liquid into a bowl and set corn aside.
In the same saucepan, heat butter and saute celery, onion and leek until softened. Blend in flour; cook until bubbly. Stir in corn and reserved corn liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes.
Puree in a blender or food processor until smooth. Return to saucepan and add whipping cream. Adjust seasonings with salt and pepper to taste. Reheat until piping hot.