Sopa de Elote (Corn Soup)

2 Tbs butter
1 medium onion, finely chopped
2 1/2 cups cooked corn
2 medium tomatoes, peeled and seeded
4 cups chicken or vegetable stock
1 cup heavy cream or half-and-half
Salt and freshly ground pepper to taste

Heat the butter in a saute pan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Combine the onion, 2 cups of the corn, the tomatoes, and a small amount of the stock in an electric blender or food processor and process until smooth. Combine the corn mixture and the remaining stock in a saucepan over moderate heat and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat. Stir in the cream, season with salt and pepper, and serve immediately, garnished with the remaining corn.

Yield: 4 to 6 Servings