1 onion, finely chopped

2 tablespoons (30 ml) butter

6 cups (1.5 litres) fresh or frozen corn kernels (about 7 ears)

4 cups (1 litre) chicken broth

1/2 cup (125 ml) 15% cream (optional)

Salt and pepper

In a large saucepan over medium heat, soften the onion in the butter. Add the corn and broth. Bring to a boil. Cover and simmer for about 15 minutes. Remove 250 ml (1 cup) cooked corn and set aside. Purée the soup in a blender. Strain through a sieve. Add the cream and reserved corn. Adjust the seasoning.

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