3 c. corn
1/2 c. chopped onion
2 tbsp. butter
1/2 tsp. curry powder (or more if desired)
1 1/2 tbsp. flour
3/4 tsp. salt
1/4 tsp. freshly ground pepper
2 (13 oz.) cans chicken broth
1/4 c. heavy cream

Saute onion in butter in large saucepan until tender, about 3 minutes. Stir in curry powder, flour, salt, and pepper. Cook, stirring constantly, 1 minute. Add chicken broth. Bring to a boil, stirring until smooth and slightly thickened. Add the corn. Lower heat and cook, partly covered, until corn is tender (from 3 to 5 minutes). Cool. Puree, part at a time, in container or electric blender. Return puree to saucepan. Bring to a boil. Stir in cream.