In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.

Add corn kernels and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.

Return the soup to the pot and stir in heavy cream. Season with salt and pepper to taste.

Heat through and serve.