Step 1Shuck corn and cut kernels from cob. Set kernels aside.
Step 2Place cobs in small saucepan with cold water to cover. Add thyme, bay leaf and clove and bring to boil. Reduce heat and simmer 1 hour.
Step 3Melt butter in large saucepan and add corn kernels and onion. Cook over medium-high heat until a slight caramel color develops, about 40 minutes. Stir every 4 to 5 minutes to avoid scorching.
Step 4Add cream and cook 2 minutes, scraping up any tasty bits stuck to bottom of pan. Remove 1 cup caramelized corn and set aside. Strain corn stock into remaining creamed corn and bring to boil.
Step 5Using a hand mixer or blender, blend soup until very smooth, at least 4 minutes, then pass through semi-fine strainer back into pan. Bring again to boil with reserved corn kernels. Season to taste with salt and pepper.
Step 6Garnish as desired.