2 cups fresh raw corn kernels (about 4 ears of corn), or use frozen
1/4 cup butter
1/4 cup minced onion
1 tablespoon lemon juice
1/4 teaspoon dry mustard
1 teaspoon sugar
1 teaspoon salt
Freshly ground black pepper
2 cups chicken stock
2 cups light cream
Saute onion in butter until translucent but not browned.
Stir in lemon juice, mustard, sugar, salt and pepper. Add corn and chicken stock.
Bring to a boil, cover, reduce heat and simmer for 10 minutes.
Just before serving add cream and a dash of Tabasco, mix well and bring to serving termperature over low heat.
Do not let chowder boil after cream is added.