What you need:
2 tablespoons unsalted butter
1/2 cup onion, cut into 1/4 inch, diced
4 cups fresh corn kernels cut from about 7 ears
3 cups chicken broth
2-3 Russet potatoes, cut into 1/4 inch cubes
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half and half
2 tablespoons chopped chives, for garnish
Place butter in a pot over low heat. Add diced onion and wilt for about 10 minutes.
Add the corn and the chicken broth and bring to a simmer. Cook partially covered for 10 minutes, stirring occasionally.
Puree the soup in a blender in 2 batches. Return to pot. Add salt, pepper, potatoes (optional), and half and half; cook over low heat for 10-20 minutes, stirring occasionally.
Ladle soup into bowls. Before serving, top with the chopped chives.