Recipe for corn soup - thanks to Adelma Simmons at Caprilands: Melt 1 stick of butter (I use less - maybe 2-3 Tbs) and add 1 Tbs dried shallot (since I never have  that, I use a good portion of minced red onion).  When soft, add 1 Tbs good flavored curry powder and cook slowly for 3 or 4 minutes.  (I usually put in a couple teaspoons sugar at this point). Then add 1 can whole kernel corn drained and 2 cans creamed corn.  Stir and add 2 cups light cream - half and half or even non-fat half and half or evaporated milk all work, too.  Add 1/8 teaspoon ground rosemary.  Now, ground rosemary is stronger than leaf but that amount is way  too little for me.  So, add ground rosemary to taste.  Add a couple Tbs. chives.  Heat through.