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1
In a large pot, bring 12 cups of water to a boil.
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2
Add the corn, cover and cook over moderately high heat until barely tender, about 5 minutes.
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3
Using tongs, transfer the corn to a bowl to cool.
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4
Cut the kernels from the cobs.
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5
Return the cobs to the pot, cover and simmer for 30 minutes.
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6
Discard the cobs and reserve the corn broth; you should have about 4 cups.
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7
In another large pot, melt 2 tablespoons of the butter.
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8
Add the onions, cover and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
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9
Add the sugar and cook over moderate heat until the onions are caramelized, about 4 minutes.
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10
Reserve 1 cup of the corn kernels.
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11
Add the remaining corn kernels and the potato to the onions in the pot.
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12
Add the wine and simmer over moderately high heat until almost evaporated, about 2 minutes.
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13
Add the corn broth, thyme sprig and cream, cover and simmer until the potatoes are tender, about 10 minutes.
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14
Discard the thyme sprig.
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15
Working in batches, puree the soup in a blender.
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16
Return the soup to the pot and season with salt and pepper.
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17
In a medium skillet, melt the remaining 1 tablespoon of butter.
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18
Add the reserved 1 cup of corn kernels, cover and cook over moderately high heat until richly browned, about 3 minutes.
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19
Season with salt.
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20
Ladle the soup into bowls, garnish with the sauteed corn and chive flowers and serve .
