Melt butter in a 4 - 5 quart Dutch Oven over medium heat. Add leeks, season with seasoned salt and pepper, then saute until softened, 5 minutes. Add carrots then saute until carrots are tender and leeks are caramelized, stirring often, 10 more minutes. Add garlic and red chili pepper flakes (if using) then saute until garlic is very fragrant, 1 minute.

Add a big glug of chicken stock then use a spatula to scrape up the brown bits on the bottom of the pot. Add remaining stock and Italian seasoning then turn heat up to high to bring the soup to a boil. Add sweet corn kernels then turn heat back down to medium and simmer until corn is crisp-tender, 5-7 minutes. Add fresh lemon juice to taste — soup shouldn’t taste lemony, just brightened — plus more seasoned salt and pepper if desired. Scoop into bowls then serve with fresh herbs and/or green onions.