First cut corn off the cob. Then place corn kernels, potato and onion in a pot.
Add water, salt, pepper and paprika powder; heat over medium-high. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 35-40 minutes.
Blend vegetables in a blender until smooth. Return to the pot and add heavy cream. Stir well and adjust seasonings. Heat the soup for 1-2 more minutes (don't let boil). Garnish with black pepper and serve.