An American classic, slightly updated.
In a saucepan, melt the butter and saute the onion until it is soft but not browned. Add the corn kernels and chicken broth and simmer for 10 minutes.
Ladle about half the corn and broth into the blender and process until it's almost smooth. Return to the pot, add the milk or half-and-half, season with salt and pepper and bring just to a boil. Serve, topped with crumbled bacon. Makes 6 to 8 servings.