Potato Cream Corn Soup

Trying to make the Japanese Style Cream Corn Soup...... but it become may may version potato cream corn soup lol I am not sure what's going wrong but it still taste good just not the cream corn soup I had in Curry house XD

Here is the recipe
2 14oz can of Chicken Broth
2 14oz can whole corn kernels whole corn kernels
1 14oz can cream of Corn
1/2 cup milk
1/2 cup half & half
1 medium size onion, diced
6 medium size potato, diced
1 bay leaf pint of nutmeg salt to taste

Equipment: immersion (stick) blender, regular stand blender or food processor

Put the diced onion and potato, 2 can of chicken broth, 1 can of whole corn kernels (w/o water), 1/2 cup milk, nutmeg and bay leaf in a big pot then bring it to boil and let it simmer for 1 hour. Stir occasionally)

Blend the soup with an immersion blender, or in a regular blender or food processor, until smooth.

Stir in the other can of corn (w/o water) and 1/2 cup half & half and bring it to boil. Serve hot! Enjoy!