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In a medium saucepan over medium-high heat, melt butter. Add onion and sauté for 5 minutes, or until soft. Add the garlic and sauté for 30 seconds more. Slowly stir in the flour with a whisk and create a roux. Stir in the soymilk and continue whisking until very smooth, about 3 minutes.
Transfer to a 4-quart slow cooker. Add the potatoes, corn, and vegetable broth and cook on low for 4 hours.
Serve with chopped chives and freshly ground black pepper.