4Cups Corn Kernelsdrained if canned, thawed if frozen
In a dutch oven, combine butter and onion and cook over medium-high heat or until onion is translucent. Add in corn and then add in flour. Season to taste with salt and pepper, stir in thyme. Stir to combine, cook for 2 minutes.
Slowly stir in the heavy cream and milk. Bring mixture to a simmer and cook until thickened.
Remove 1 cup of the corn mixture to puree until smooth. Add pureed corn back to the pot and stir to combine. Serve and enjoy!