4 tbsp. butter
1 white onion, chopped
4 c. chicken broth
1 lg. potato, chopped
4 c. corn (fresh, cooked, or canned)
1/2 tsp. thyme
1 bay leaf
1 c. cream (half & half)
6 tbsp. butter

Saute onions in 4 tablespoons butter until they are tender and translucent. Add the corn, potatoes, chicken broth, and herbs. Simmer for 25 minutes. Puree the soup in a blender. Return to pot. Before serving, add the cream, butter, and check the seasoning. Serves 6.