Corn Soup

1/4 Cup margarine
1 Onion, chopped
6 Cups whole kernel corn
5 Cups chicken broth
1 Cup heavy cream
1 Teaspoon salt
1/4 Teaspoon pepper
Melt margarine in a large pot, add the onion, and cook for 5 minutes or until onion is soft and translucent. Add the corn, stir until coated. Stir the broth and cook, for about 10 minutes. Put into a blender and blend until smooth. Return to pot, stir in cream and add salt and pepper. Reheat without boiling. Serve hot. Serves 8.