Step 1

Carefully cut kernels from ears of sweet corn. Using the back of a knife, scrape the cob to extract the milk. Divide corn in two and three cup measurements.

Step 2

Puree two cups corn in a food processor or blender with 1/2 a cup of half and half.

Step 3

Melt butter in a nonstick saute pan (no smaller than 12") over medium high heat.

Step 4

Add remaining corn kernels, pureed corn mixture, cream, remaining half and half, cayenne and salt to taste. Simmer until thickened, stirring often, about twenty minutes.