In a medium sized pot, melt butter and sauté the shallot until it is tender and translucent.
Stir in the corn kernels and cook until it is warmed through, about 5 minutes.
Stir in the flour and continue to cook about one minute.
Stir in the milk and the heavy cream. Bring to a simmer, then reduce heat continue simmering until thickened to your liking, stirring occasionally so as not to scald the milk.
Stir in the salt and pepper and add sugar to taste.
Notes
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