In medium saucepan, combine potatoes, onion, water, bouillon, parsley, salt and pepper. Bring to boil, reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Remove pan from heat and stir in both cans of corn. Put two cups of the mixture into a blender and briefly puree. Do not overblend or potatoes will become gummy. Return pureed mixture to saucepan, stir in soy milk and heat thoroughly. Adjust spices and seasonings to taste.