When we had our own inn in Vermont, we ran a buffet every Saturday night, and this soup was always on it. If it wasn’t people complained – that’s how good it is.
Melt the butter and saute the chopped onion until yellow. Stir in the flour. Add milk and cream, stirring un-til smooth and thickened. Add corn, salt and pepper and heat to the simmering point. Do not boil. Sprinkle parsley on top just before serving.