Instructions: Shuck and desilk the corn. Cut the kernels of each thinly with a sharp knife into a bowl, then, with the flat of the blade, press out all the remaining milk of the cob into the same bowl. Set aside.

Melt 2 tablespoons of the butter in a saucepan, scrape in the pepper, and saute over medium high heat until the pepper is soft. Stir in the flour and cook, stirring, for several minutes. Gradually stir in the milk/stock combination and bring to a boil. Pop in the clove studded onion. Reduce heat, and simmer for 5 minutes.

Add the corn mixture; stir in the cream and sugar; season to taste. Return to a boil, then reduce heat and simmer gently for about 30 minutes.

When ready to serve, remove the cloved onion, stir in the remaining 2 tablespoons of butter, ladle into bowls, and serve immediately.

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