Ingredients

• 1 diced onion
• 6 ears corn shucked and cut off the cob
• 1/2 stick butter
• 4 cups chicken stock
• 1 cup heavy cream

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Instructions

1. Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.