Step 1

In a medium sized pot, melt butter and sauté the shallot until it is tender and translucent.

Step 2

Stir in the corn kernels and cook until it is warmed through, about 5 minutes.

Step 3

Stir in the flour and continue to cook about one minute.

Step 4

Stir in the milk and the heavy cream. Bring to a simmer, then reduce heat continue simmering until thickened to your liking, stirring occasionally so as not to scald the milk.

Step 5

Stir in the salt and pepper and add sugar to taste.